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Cacio e Pepe cream is a tribute to the culinary tradition of Lazio, combining the intense aroma of pecorino with the spiciness of black pepper. This spreadable cheese is more than just a product, but a journey of taste that celebrates the fusion of authentic and historical flavors.
Sensory Perceptions
Smell: Spicy aroma
Taste: Slightly spicy flavor
Tactile: Velvety textureIngredients and Production
The main ingredient is pecorino cheese, complemented by cow's milk ricotta and black pepper. These ingredients are expertly combined to create a high-quality spread. Produced in Macomer, the cheese uses only Sardinian milk, ensuring a strong connection to the region and its traditions.
Preparation and Use
This ready-to-use spread is perfect for a variety of dishes. It's ideal for pasta and risotto, where its rich flavor and creamy texture blend harmoniously with other ingredients.
Storage and Tips
To maintain its qualities intact, it is recommended to keep the cheese in the refrigerator and consume it within a few days of opening.
Spreadable Melted Cheese - Cacio e Pepe
We are committed to shipping your order as soon as possible,
however, we do not want the products to sit in a sorting warehouse over the weekend.
We will generally follow the following pattern:
- If I order theWednesday, the order is shipped the following Monday.
- If I order theThursday, the order is shipped the following Monday.
- If I order theFriday, the order is shipped the following Tuesday.
- If I order theSaturday, the order is shipped the following Tuesday.
- If I order the Sunday, the order is shipped the following Tuesday.
- If I order theMonday, the order is shipped on Tuesday if the products are available, otherwise on the following Monday.
- If I order theTuesday, the order is shipped on Tuesday if the products are available, otherwise on the following Monday.
These indications are general, in winter, if the product is available or non-perishable, the order will be shipped as soon as possible.
Here is the recipe for Spaghetti Cacio e Pepe, one of the most popular:
Ingredients for 4 people:
- 320 g of spaghetti
- 200 g of medium-aged Pecorino Romano, to be grated
- 5 g of black peppercornsPreparation:
1. Place a pan on the heat with about half the water normally used for pasta, so it will be richer in starch.
2. Grate the Pecorino Romano, setting some aside for serving.
3. When the water boils, add moderate salt and cook the spaghetti.
4. Crush the peppercorns with a meat tenderizer or a grinder to obtain larger pieces.
5. Toast the pepper in a large non-stick pan over a low heat, stirring with a wooden ladle. Add a couple of ladles of the pasta cooking water.
6. Drain the spaghetti 2-3 minutes before the time indicated on the package and transfer them to the pan, keeping the cooking water. Continue cooking in the pan, adding hot water as needed and stirring continuously.
7. Prepare the Pecorino cream by pouring a ladle of hot cooking water into the bowl with the grated Pecorino and mixing vigorously with a hand whisk. The consistency should be more pasty than creamy.
8. Add the Pecorino cream to the cooked spaghetti, stirring constantly. Adjust the creaminess by adding more Pecorino or cooking water as needed.
9. Serve the spaghetti with cacio e pepe sprinkled with the remaining grated Pecorino and more freshly ground pepper to taste.Storage:
We recommend consuming the spaghetti cacio e pepe immediately. Any form of storage is not recommended.Advise:
The pasta cooking water, rich in starch, will help to obtain a creamy, lump-free sauce. For the short pasta version, mezze sleeves or rigatoni can be used. Add lemon zest to the Pecorino cream to slightly "degrease" the dish.
