Cacio e Pepe

Cacio e PepePronunciation: ka chow ee peh pay Literally Cheese and Pepper. Cacio e pepe is a pasta dish from the cuisine of the city of Rome. Cacio e pepe means "cheese and pepper" in several central Italian dialects. The dish contains grated Pecorino Romano D. O. P. and Grana Padano D. O. P. cheese and black pepper, is traditionally paired with Spaghetti but we recommend our Beetroot Fusilli or Spinach Tagliatelle. Or add a spoon of Cacio e Pepe to another sauce

it won’t lose any of its great taste but it will naturally lose some of its bright colour

or 6 dinners for 1 person

and a great alternative to our Semolina pasta

but also made without any food colouring or preservatives

It's a simple heat and pour and dinner is ready

Once cooked

Pronunciation: 'foo-ZEE-lee'

Cooking Time: 4 minutes (al dente)

Try: Spelt Fusilli with Walnut Pesto or roasted tomatoes and Stracciatella cheese

Made with 100% Australian certified organic Spelt flour

sugar or additives

Cooking instructions: Add 2 tablespoons of Cacio e Pepe to a pan