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

  1. Warm the sauce in a small saucepan and add 1 tablespoon of water and the Pecorino Romano. Then add half of the black pepper.
  2. Reheat the linguine in lightly salted boiling water for 75 seconds and drain.
  3. Mix the pasta with the sauce and dress on warm dishes.
  4. 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.