San Cassiano Cheese and Pepper Sauce with Pecorino Romano DOP – 150 gr

Ideal with spaghetti, the cacio e pepe is ready to pour directly onto freshly drained pasta. It is recommended to mix well before use. For an even creamier consistency, heat the sauce over a low heat and stir in the pasta cooking water. Also worth trying on croutons.

This sauce was inspired by the traditional recipe of Roman shepherds who seasoned pasta with cheese (pecorino) and pepper. During the transhumance the shepherds brought with them spaghetti, cheese and pepper, this is because black pepper stimulates the heat receptors and helped the shepherds protect themselves from the cold, and the seasoned pecorino (cheese) can be preserved for a long time and the pasta guaranteed the right contribution of carbohydrates and calories. so let’s prepare this sauce with cheese and pepper ready to season your pasta.

Did you know that pecorino changes flavor and color depending on the seasons? This depends on the different forage that the sheep eat during the year. The color of this sauce can change from one production to another from ivory to a slightly pink color, because we do not use color stabilizers respecting the naturalness of the pecorino and its shades of color and flavor. Enjoy your meal!

Ingredients: Water, Pecorino romano DOP cheese 30% (sheep’s MILK, rennet, salt), olive oil, melting salt: sodium citrate, starch
modified, thickener: guar seed flour, black pepper 0.1%