

4
People
25
Minutes
Easy
DifficultyIngredients
190 g Saclà Cacio & Pepe
320 g linguine
50 g Pecorino Romano cheese
Black pepper to taste
25 g coarse salt

Method
1 In a big pot bring to boil about 3 litres to a boil to cook linguine. Add salt and pasta.
2 Cook the linguine for approx. 10 minutes as per pack instructions.
3 Meanwhile, pour the Saclà Cacio & Pepe sauce in a large pan and warm it for 2 minutes.
4 Grate the pecorino cheese.
5 Drain the linguine al dente, reserving a ladleful of cooking water.
6 Add the sauce to the linguine, gently stir and add some cooking water to reach a creamy consistency.
7 Serve with a sprinkle of Pecorino cheese and a grind of black pepper. Enjoy!


Method
1 In a big pot bring to boil about 3 litres to a boil to cook linguine. Add salt and pasta.
2 Cook the linguine for approx. 10 minutes as per pack instructions.
3 Meanwhile, pour the Saclà Cacio & Pepe sauce in a large pan and warm it for 2 minutes.
4 Grate the pecorino cheese.
5 Drain the linguine al dente, reserving a ladleful of cooking water.
6 Add the sauce to the linguine, gently stir and add some cooking water to reach a creamy consistency.
7 Serve with a sprinkle of Pecorino cheese and a grind of black pepper. Enjoy!

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