Cheese and pepper pasta is a classic Italian culinary excellence. An old, simple dish born from tradition with the traveling shepherds.
Pasta “Cacio e Pepe” (cheese and pepper) is a classic Italian culinary excellence. An old dish, born from the tradition of shepherds who, in their long journeys, brought with them dry pasta, pecorino cheese and pepper. Simple ingredients but rich in taste and nutritional properties.
The beauty and elegance of this dish come from the quality of the ingredients. Excellent Italian durum wheat pasta and aged pecorino PDO make the difference, allowing, once mixed together, and with the right amount of cooking water, the formation of the “cream”, characteristic of the recipe.
Kamut pasta gives a taste even more important to this rich dish, preserving the nutritional properties of Kamut grain.
- 320 g 11 oz Kamut bucatini
- 100 g 3.5 oz grated pecorino cheese
- white pepper to taste.
- Cook the pasta “al dente” in salted water.
- Drain the pasta and pour it into a pot where you add 4 tablespoons of cooking water and pecorino cheese.
- Mix well over low heat for 2-3 minutes.
- Add white pepper and serve.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.