Pici “cacio e pepe” with Rigatino

03/11/2012 - Dinner for 4 people: Pici “cacio e pepe” with Rigatino

Ingredients for 4 people:

- 400 g Pici “Arconatura”
- 60 g grated Pecorino Romano cheese
- 30 g grated Parmigiano Reggiano
- 80 g thinly sliced Rigatino di Cinta Senese “Cinta di Guido”
- salt
- pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Pici “Arconatura”
- 60 g grated Pecorino Romano cheese
- 30 g grated Parmigiano Reggiano
- 80 g thinly sliced Rigatino di Cinta Senese “Cinta di Guido”
- salt
- pepper

Sauté four slices Rigatino in a pan.

Cook the Pici for 18 minutes and set aside a glass of boiling water. Add water to the pan with the Rigatino and sprinkle with Pecorino until it melts. Season with pepper. Add Parmesan and stir.

Serve the pasta like in the photo. A dish for kings!