Description Cacio e Pepe is a pasta sauce that seems simple and easy to make, but it really isn't, because it's all about the balance of ingredients.
A typical sauce native to Rome, it is made with cheese (cacio) and pepper and is used to dress the spaghetti in a typical Roman recipe.
Water, Pecorino romano cheese 40% (sheep milk, rennet, salt), Cornstarch, Black pepper 0,5%, Emulsifying salts: E331-E450, Sorbic acid.
- Absolutely to try with Egg Pasta and Durum Wheat Pasta.
- Place of manufacturing
- Canale d'Alba (CN)
- Keep in a cool and dry place, away from sunlight
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