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Fettuccine Cacio e Pepe

Level: Simple

Preparation: 10 Minutes

Cooking: 2 Minutes

Doses: 4 People

for 4 people
  • 250 g “La Campofilone” Fettuccine
  • 200 g Roman Pecorino
  • pepper in grains
  • salt

Start by collecting the peppercorns in a mortar and crushing them until you obtain a coarse powder. In a pan, toast the pepper over a low heat, stirring it and then add two ladles of hot water. In the meantime, in a bowl, mix the grated pecorino with boiling water until you obtain a cream. Cook the fettuccine in boiling water for 1-2 minutes, drain them and add them to the pan with the toasted pepper. Continue cooking by adding cooking water. With the heat off, gradually add the pecorino cream to the pasta, stirring it. If necessary, add more cooking water. Sauté and enjoy the dish immediately!