Learn how to make real Italian Cacio e Pepe with the Michelin starred chef Riccardo Camanini. Through The Eyes of The Chef will teach you how to cook the classic Italian recipe like a pro, with tips, tricks and techniques from one of Italy’s best chefs. This is cooking up close and personal.
Ingredients for 2
180 gr of rigatoni pasta, Riccardo recommends using Felicetti
60 gr of pecorino, aged black rind variety, grated
6 gr os salt, Riccardo uses Guérande
2 gr of sarawak pepper, freshly cracked
Subscribe to:
Visit our website:
Follow us on Facebook:
Follow us on Twitter:
Follow us on Pinterest:
Follow us on Instagram: