Cacio e Pepe is a traditional dish of Italian cuisine, originating from the city of Rome. It is a simple preparation but rich in flavour. There are only three main ingredients: pasta, pecorino romano and black pepper. The pasta, usually spaghetti or tonnarelli, is cooked al dente and drained. In a separate pan, prepare a cream with grated pecorino romano and pasta cooking water, emulsified over low heat until obtaining a creamy consistency. The pasta is then added to the pan together with the pecorino cream and mixed vigorously until all the ingredients are well blended. Finally, plenty of freshly ground black pepper is added to give a touch of spiciness. The dish is ready to serve hot, garnished with a generous sprinkling of pecorino romano and additional black pepper.

Ingredients for one portion: Pasta (80-100g), Grated Pecorino Romano (50g), Freshly ground black pepper, Pasta cooking water.

Allergens: Gluten (pasta), Dairy products (pecorino romano).

Calories: Approximately 400-500 calories per serving.

Preparation time: Approximately 15-20 minutes.