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Panizzi Ceraso rosato Toscana IGT

Spaghetti with cheese and pepper (cacio e pepe)

Boil the spaghetti in abundant salted water. Meanwhile, put the pecorino in a large pan. Two minutes before the end of cooking, remove the pasta from the water,

put it in the pan with the pecorino cheese and finish cooking over medium heat by adding a little cooking water and stirring constantly. Finally, season with a drizzle of organic Panizzi extra virgin olive oil and plenty of black pepper.

(4 people): 320 g of spaghetti, 160-180 grams of medium-aged grated pecorino romano, Panizzi organic extra virgin olive oil, salt, freshly ground black pepper.