Cacio e Pepe Pasta Sauce
Net Wt. 800g
To best enjoy the Cacio e Pepe sauce, we recommend using pasta made with durum wheat semolina. Cook the pasta in abundant salted water, and in the meantime pour the contents into a non-stick pan and heat over a low heat. Add a ladle of hot pasta cooking water just enough to make the mixture creamy. Add the pasta, mix and serve with a generous sprinkling of Pecorino Romano.