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)
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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.