Tonnarelli cacio e pepe
An iconic Roman recipe, where black pepper and pecorino cheese embrace textural pasta. A simple first course, but full of personality.
Cooking method:
Pan: 10 min | Microwave: 800 W – 5/6 min
DURUM WHEAT SEMOLINA PASTA WITH CHEESE AND PEPPER – FROZEN.
Ingredients: durum wheat semolina egg* pasta 50% [durum wheat semolina (gluten), water, eggs* 9,8%, salt], cheese and pepper sauce 50% [rehydrated skimmed milk, pecorino cheese 30% (milk), cream (milk) [cream (milk), maize starch], wheat flour (gluten), butter (milk), black pepper 0,16%]. May contain traces of soy and mustard. *From farm to ground.
Cook Before Eating
Weight: 350g | Cod. Art.: 9983 | Shelf life: 18 Mesi
| Nutrition declaration | per 100g |
|---|---|
| Energy | 690kJ / 164kcal |
| Fat | 6,3g |
| of which saturated fatty acids | 3,9g |
| Carbohydrates | 18g |
| of which sugars | 1,7g |
| Fibres | 1,2g |
| Protein | 8,0g |
| Salt | 0,61g |