Manteca Brown Crab Cacio e Pepe
This reinvention of the classic Roman pasta dish by Manteca adds rich brown crab meat to make one of the capital's most iconic pasta dishes
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Cooking tools:
- Pepper mill
- Grater
- Pot
- Stove
- Skillet
- Colander
- Measuring cup
- Wooden spoon
- Tongs
- Plate
Ingredients
- 50g of butter
- 20 cracks of fresh black pepper (about 5g)
- 400g of dried pasta â a short pasta like rigatoni or spaghetti works very well
- 80g grated Grana Padano
- 1 lemon
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