Linguine Cacio e Pepe
Linguine Cacio e Pepe
Ingredients
- Linguine (A19) – 350 g (7 nests)
- Cheese sauce (H7) – 100 g
- Freshly ground black pepper – 1 to 2 tsp, to taste
- Grated Pecorino Romano – 15 g
- Parmesan flakes – 10 g
- Salt
- Basil (for garnish) – 2 leaves
- Pink pepper (for garnish)
Preparation
- Warm the sauce in a small saucepan and add 1 tablespoon of water and the Pecorino Romano. Then add half of the black pepper.
- Reheat the linguine in lightly salted boiling water for 75 seconds and drain.
- Mix the pasta with the sauce and dress on warm dishes.
- Garnish with the remaining pepper, some pink pepper, the Parmesan flakes, and the basil leaves.
Tip: to prepare a takeout dish, we recommend making the sauce a bit thinner so that customers can easily mix everything at home.