How to make Cacio e Pepe with Tommaso Fratini

In Recipes & How-to by Alessandro PepeLeave a Comment

 

How to make Cacio e Pepe pasta according to Tommaso Fratini, chef of Rimessa Roscioli.

For 2 people:

150 gr of pecorino cheese (5 oz)
30 gr of parmesan (1 oz)
5-8 gr of black pepper (a pinch)
180 gr of pasta – Spaghetti alla chitarra (6 oz)

Buy our Cacio e Pepe Kit on our eshop HERE

Some black pepper and a touch of nice extra virgin olive oil. This is the original recipe you need just pecorino cheese. Like this it is very salty so we add some Parmigiano to make it slightly sweeter.  Watch here to learn.

 

Our Free Guide to Italian Wine


Download our free 101 guide to Italian wine, introducing you to the winemaking history, common grapes and pairing recommendations from all of Italy's twenty regions.

Click below to download now and you'll also receive a unique discount code to save 25€ on your first wine club payment if you opt to join us a member:


Leave a Comment