LA MIA VERSIONE OF "SALSA CACIO E PEPE".

Cacio e pepe, meaning "cheese and pepper" is a traditional Roman pasta dish known for its simplicity and bold flavors. It is one of Rome's four classic pasta dishes, alongside of carbonara, amatriciana, and pasta alla gricia.

Ingredients: Italian Pecorino cheese, Parmigiano Reggiano cheese, Cream, Toasted Black Pepper.

12 Oz. ( 2 serving per container)

Instructions for one serving: Bring a pot of salted water to boil, add pasta and cook al dente. Reserve 1 cup of pasta water when pasta is almost done. Place skillet over low heat add 4 tablespoons of of the reserve water, 1 tablespoon of butter and 1/2 container of "U'Pan Brado Cacio e Pepe sauce" add the drained hot pasta and toss until everything is creamy. If you need more pasta water add as you need it. Put graded Pecorino or Parmigiano and serve. BUON APPETITO.