Cacio e pepe sauce is made with simple, excellent quality ingredients and according to the recipes of our Roman DOC Cesarine. Behind the simplicity, however, you'll find centuries of history and dozens of curious legends and stories that have been passed down through the generations and onto your plate.
The main ingredient is Pecorino Romano DOP cheese. To balance the intensity of the flavour, we use a less mature variety, which is combined with excellent black pepper that gives the right "spiciness" to the dish. These are the secrets to obtain a creamy and balanced sauce that will delight any lover of Italian food. To prepare this sauce, the Cesarine suggest that you heat the cacio e pepe sauce in a non-stick pan.
Cook your pasta in boiling salted water - but don't salt the water for the pasta too much, as the sauce contains salty cheese. When you drain the pasta, keep aside a ladleful of the cooking water, and use it to lengthen the sauce. Toss the drained pasta into the saucepan, and mix well with the sauce to serve.
Nutritional values: average per 100g energy 784kj/ / 189kcal, fat 15g, of which saturated fatty acids 9.1g, carbohydrates 2.5g of which sugars 0g, fiber 2.0g, protein 11g, salt 3.0g.
Storage: after opening, store in the refrigerator.
Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)
Creativity is at home among our Cesarine and, respecting the seasonality and the ingredients, many use our sauce to dress potato gnocchi, to prepare excellent risotto, perhaps adding shrimp or truffle shavings, or for a white version of lasagna enriched with vegetables such as artichokes or asparagus. There are so many possibilities!