Recipe: Rigatoni Alla "Cacio E Pepe"

Gabriella cheese offers a recipe for Rigatoni Alla "Cacio E Pepe."

Rigatoni Alla “Cacio E Pepe”

A pasta dish so simple and fresh

-Courtesy of Gabriella Cheese,

This is a famous Italian dish. Famous in part because the seasoning is so simple – just wonderful cheese and freshly grated black pepper. What could be easier?
Serves 4.

Rigatoni Alla "Cacio E Pepe"Ingredients:

1 lb. of rigatoni (or penne or other short cut pasta)
6 oz. Gabriella Pecorino Siciliano D.O.P., grated
2 teaspoons freshly ground black pepper
Salt, to taste


Cook the pasta in boiling salted water. Drain the pasta, reserving some of the cooking water. Put the pasta in a serving bowl. Stir in half of the Gabriella Pecorino Siciliano D.O.P. and the freshly ground black pepper, coating the pasta well with the cheese and pepper. Add a little of the reserved cooking water, as needed, to prevent the pasta from drying and the cheese from sticking. Sprinkle with the remaining cheese and serve immediately.

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