Tortelloni cacio e pepe

chef EVO evoo extra virgin olive oil filled pasta food fresh pasta grocery pasta Pasta sauces recipe


  • Tortelloni Cacio e Pepe by LaTuaPasta
  • Pecorino cheese Black peel
  • Leccino Monocultivar extra virgin olive oil by Pruneti
  • Cayenne Pepper


  • Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add Tortelloni and cook, stirring occasionally, untile about 2 minutes before tender.
  • Drain, reserving 3/4 cup pasta cooking water.
  • Meanwhile, put 2 Tbsp. of Leccino Monocultivar extra virgin olive oil inn a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add 1/2 cup reserved tortelloni water to skillet and bring to a simmer. Add tortelloni cacio e pepe and the remaining Leccino Monocultivar extra virginn olive oil
  • Reduce heat to low and add the Pecorino cheese Black peel, stirring and tossing untile cheese melts, sauce coats the tortelloni. (Add more pasta water if sauce seems dry.)
  • Transfer pasta to warm bowls and serve.
FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

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