Pecorino Romano P.D.O. Cacio e pepe
Pecorino Romano P.D.O. Cacio e pepe

Pecorino Romano ½ cup

Bucatini 1#

Butter 2-4oz

Pepper to taste

  • Boil pasta al dente. In a pan add ½ cup pasta water and butter. Emulsify with pecorino Romano and add pepper. Finish by tossing in pasta

Plating Method:

Plate and garnish with Pecorino Romano

Did you know?
Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago.

The Pecorino Romano P.D.O. was one of the first Italian cheese to enjoy national and international popularity.

Currently about 20,000 tons of Pecorino Romano P.D.O. are exported each year, 90% of which goes to North America.

Recipe by: Mikel Anthony, Chef’s Roll: