Choose high-quality ingredients such as pici and cacio.
Blend the pecorino with the cooking water to obtain a smooth cream.
Toast the black pepper before grinding or crushing it.
Drain the pasta 4 minutes before the end of cooking and finish it in the pan.
Add cooking water to create a perfect cream.
Blender
Pan
Pair the dish with a good Tuscan wine.
Italia, Lazio
| Energy (kcal) | 311.88 |
| Carbohydrates (g) | 30.8 |
| of which sugars (g) | 1.59 |
| Fat (g) | 14.12 |
| of which saturates (g) | 7.08 |
| Protein (g) | 14.5 |
| Fibre (g) | 1.5 |
| Salt (g) | 0.87 |
