Item Code: C328
Weight : 180 gr.
Storage Temp: Cool and dry place, refrigerate once opened
Ingredients :
Pecorino Romano DOP cheese - sheep's milk, salt, rennet - min.38%, whole milk, water, butter, corn starch, salt, black pepper min.1%, acidity regulator: attic acid - E270 -.
Valori Nutrizionali per g.100:
Energia/Energy kj 1103/ kcal 263;
Grassi/Fat g. 22
Di cui acidi grassi saturi/Of which saturated fat acids g. 13,4
Carboidrati/Carbohydrates g. 7,7
Di cui Zuccheri/Of which Sugar g. 1,8
Proteine/Protein g. 8,8
Sale/Salt g. 2
If you have ever been to Rome, Pasta with Cacio & Pepe has for sure been something you have enjoyed during your stay. This simple sauce made our of Pecorino cheese and Pepper is as simple as tasty. After cook and draining the pasta (take away a small cup of the boiling water before), put the pasta back in the pan and add the Cacio and Pepe Sauce sauce with a bit of the boiling water you have saved. Stir everything well on a small flame until you have a creamy consistency. If the mixture seems to be too solid add a bit more of the cooking water.