Pronunciation: ka-chow-ee-peh-pay Literally “Cheese and Pepper”. Cacio e pepe is a pasta dish from the cuisine of the city of Rome. Cacio e pepe means "cheese and pepper" in several central Italian dialects. The dish contains grated Pecorino Romano D.O.P. and Grana Padano D.O.P. cheese and black pepper, is traditionally paired with Spaghetti but we recommend our Beetroot Fusilli or Spinach Tagliatelle. Or add a spoon of Cacio e Pepe to another sauce to make it creamier. All of our sauces are gluten free and made without added preservatives, sugar or additives. Try: Squid Ink Tagliolini with Cacio e Pepe, grilled Scallops and lemon zest. Cooking instructions: Add 2 tablespoons of Cacio e Pepe to a pan, heat up slowly, add some pasta water to thin out sauce, then add and stir through the cooked pasta. Size: 375g Serves: 3 Allergens: Produced in a facility that also processes dairy, eggs, gluten and nuts.
