Spaghettoni 5 bronze-extruded cacio e pepe
Spaghettoni 5 bronze-extruded cacio e pepe
  • Prep. time
    15 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Divella bronze-drawn Spaghettoni 5, 400 gr.
  • Pecorino Romano cheese, 200 g
  • Salt and black pepper, to taste
Made with
Bronze extruded pasta
5 – Bronze Extruded Pasta Spaghettoni
Step 1
First, bring water to the boil in a large pot, add salt and coil in the Bronze Extruded Spaghettoni 5. In the meantime, toast the black pepper in a non-stick pan over low heat, stir occasionally with a wooden spoon. Stir in two ladles of the cooking water and allow to infuse flavour.
Step 2
Tip the Pecorino Romano cheese into a bowl, add a ladle of cooking water and mix the mixture with a whisk until creamy. Drain the pasta after about 9 minutes of cooking and add it into the pan with the toasted pepper. Stir carefully for 2 minutes.
Step 3
Remove the pan from the heat, stir in the Pecorino Romano cream and serve.
Enjoy your meal!
Fresh trofiette with pesto
Previous recipe
Fresh trofiette with pesto
Next recipe
Mezze maniche 55 carbonara
Mezze maniche 55 carbonara
Discover new recipes, product
previews and special projects

    Shopping cart0
    Non ci sono prodotti nel carrello!
    Continue shopping
    This site is registered on as a development site.

    Search in the site...