How to make Cacio e Pepe with Tommaso Fratini

In Recipes & How-to by Alessandro PepeLeave a Comment

 

La video ricetta per una cacio & pepe come quella del nostro chef Tommaso Fratini di Rimessa Roscioli.

The unique Cacio & Pepe pasta, follow the recipe from Tommaso Fratini, chef at Rimessa Roscioli, you can't get it wrong!

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.

 

Not in Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


Not in Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


Roscioli Wine ClubLearn More

Leave a Comment