Cacio e pepe recipe by Riccardo Camanini | Fine Dining Lovers
How to make cacio e pepe through the eyes of a chef.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Rigatoni pasta: 180 g
- Pecorino aged black rind variety: 60 g
- Salt: 6 g
- Black pepper: 2 g
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