Sauce made with Cacio cheese and pepper, prepared following and old recipe from the centre of Italy. Superb to season pasta.
Ideal with spaghetti, the cacio e pepe cream is ready to pour directly on the freshly drained pasta. It is recommended to mix well before use. For an even creamier consistency, heat the cream over low heat and stir in the pasta cooking water. Try it also on croutons.
This cream derives from the tradition of roman sheperds, who seasoned their meals with cacio (sheep-milk cheese) and pepper. During the seasonal migration sheperds took with them spaghettis, cacio and peppers because this spice enhances the protection from the cold, while the ripe cheese is easier to preserve and pasta assures the right intake of carbs. We prepare this cream with pepper and pecorino, ready for your pasta!