Cacio e Pepe is an icon of Roman cuisine, an ode to the simplicity and goodness of quality ingredients. Hand-grated Pecorino Romano and freshly ground black pepper come together in a perfect marriage over a base of tonnarelli or al dente egg spaghetti. The secret of this recipe lies in the mantecatura, that is, the creation of a creamy sauce that wraps around the pasta thanks to the starch released during cooking and the emulsifying power of the cheeses. Cacio e Pepe Seasoning Sifor: a valuable help in the kitchen. Cacio e Pepe Seasoning Sifor was created to make life easier for lovers of good cooking. It is a product made from fresh and creamy Pecorino Romano DOP cheese, combined with a generous dose of black pepper, which encapsulates all the flavor of traditional Cacio e Pepe in a convenient bag. Here are the advantages of Cacio e Pepe Seasoning Sifor: Ease of use: Goodbye grater and ground pepper! The cream is ready to use and perfect for combining with the pasta in just a few moments. Time saving: Ideal for those who have little time but do not want to give up a tasty first course. Guaranteed flavor: The quality of the ingredients and the right proportion between Pecorino and black pepper ensure a flawless final result. Long-lasting freshness: The practical screw cap keeps the organoleptic properties of the product unchanged for a long time. Pairings: Using Cacio e Pepe Seasoning Sifor is very simple. Here are the steps to prepare a delicious Cacio e Pepe in no time: Cook the pasta: Boil the chosen pasta (tonnarelli, egg spaghetti, or rigatoni are ideal) in abundant salted water, following the cooking times indicated on the package. Drain the pasta al dente: Remember to drain the pasta one minute before the indicated time, in order to preserve its starch, essential for the mantecatura. Pour the Pecorino Sifor cream into a large pan: Lightly heat the cream over low heat. Combine the pasta and mix: Pour the drained pasta into the pan with the cream and mix over high heat for a few minutes until the sauce becomes creamy and well distributed. Plate and serve: Plate the pasta and add a sprinkle of freshly ground black pepper to taste for an extra touch of character.
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Cacio e Pepe is an icon of Roman cuisine, an ode to the simplicity and goodness of quality ingredients. Hand-grated Pecorino Romano and freshly ground black pepper come together in a perfect marriage over a base of tonnarelli or al dente egg spaghetti. The secret of this recipe lies in the mantecatura, that is, the creation of a creamy sauce that wraps around the pasta thanks to the starch released during cooking and the emulsifying power of the cheeses. Cacio e Pepe Seasoning Sifor: a valuable help in the kitchen. Cacio e Pepe Seasoning Sifor was created to make life easier for lovers of good cooking. It is a product made from fresh and creamy Pecorino Romano DOP cheese, combined with a generous dose of black pepper, which encapsulates all the flavor of traditional Cacio e Pepe in a convenient bag. Here are the advantages of Cacio e Pepe Seasoning Sifor: Ease of use: Goodbye grater and ground pepper! The cream is ready to use and perfect for combining with the pasta in just a few moments. Time saving: Ideal for those who have little time but do not want to give up a tasty first course. Guaranteed flavor: The quality of the ingredients and the right proportion between Pecorino and black pepper ensure a flawless final result. Long-lasting freshness: The practical screw cap keeps the organoleptic properties of the product unchanged for a long time. Pairings: Using Cacio e Pepe Seasoning Sifor is very simple. Here are the steps to prepare a delicious Cacio e Pepe in no time: Cook the pasta: Boil the chosen pasta (tonnarelli, egg spaghetti, or rigatoni are ideal) in abundant salted water, following the cooking times indicated on the package. Drain the pasta al dente: Remember to drain the pasta one minute before the indicated time, in order to preserve its starch, essential for the mantecatura. Pour the Pecorino Sifor cream into a large pan: Lightly heat the cream over low heat. Combine the pasta and mix: Pour the drained pasta into the pan with the cream and mix over high heat for a few minutes until the sauce becomes creamy and well distributed. Plate and serve: Plate the pasta and add a sprinkle of freshly ground black pepper to taste for an extra touch of character.
| Energy (kcal) | 257 |
| Carbohydrates (g) | 0.9 |
| Fat (g) | 23 |
| of which Saturates (g) | 13.9 |
| Protein (g) | 11.5 |
| Sale (g) | 2.3 |
