SPAGHETTI “CACIO E PEPE”

SPAGHETTI “CACIO E PEPE”
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

480 g Ècacioepepe - S4QX

to taste Pepe colorato macinato grosso (Pepper coloured coarse) - 1261

Other Ingredients

500 g Spaghetti

Serves 6

Cook the spaghetti in plenty of salted water. Drain when al dente and sauté in a pan with the cheese and pepper sauce. Arrange on a dish and finish with a sprinkling of freshly-milled coloured pepper.

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Discover the Menù products in this recipe:

Ècacioepepe
Gluten-free

Ècacioepepe

Cheese creams - Evolution
Pepe colorato macinato grosso (Pepper coloured coarse)
Naturally gluten-free

Pepe colorato macinato grosso (Pepper coloured coarse)

Spices

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