CACIO E PEPE BOX
The perfect go to quick supper.
Fast Food the right way!
Link to the recipes below by LA FROMAGERIE Head Chef, Alessandro Grano
200g Pecorino Romano: Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters. The cheeses are aged for 5-8 months with regular brine washing.
200g Parmigiano Reggiano PDO: Our 36-month Parmigiano Reggiano is made with raw cow's milk from Emilia-Romagna and hand cut by our cheesemongers. With its nutty yet savoury flavour, it is the perfect cheese to enhance this tomato sauce recipe.
500g Spaghetti
100g of Peppercorns
You can find the recipe for Cacio e Pepe & Carbonara here
Original: $46.30
-65%$46.30
$16.20More Images
CACIO E PEPE BOX
The perfect go to quick supper.
Fast Food the right way!
Link to the recipes below by LA FROMAGERIE Head Chef, Alessandro Grano
200g Pecorino Romano: Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters. The cheeses are aged for 5-8 months with regular brine washing.
200g Parmigiano Reggiano PDO: Our 36-month Parmigiano Reggiano is made with raw cow's milk from Emilia-Romagna and hand cut by our cheesemongers. With its nutty yet savoury flavour, it is the perfect cheese to enhance this tomato sauce recipe.
500g Spaghetti
100g of Peppercorns
You can find the recipe for Cacio e Pepe & Carbonara here
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Description
The perfect go to quick supper.
Fast Food the right way!
Link to the recipes below by LA FROMAGERIE Head Chef, Alessandro Grano
200g Pecorino Romano: Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters. The cheeses are aged for 5-8 months with regular brine washing.
200g Parmigiano Reggiano PDO: Our 36-month Parmigiano Reggiano is made with raw cow's milk from Emilia-Romagna and hand cut by our cheesemongers. With its nutty yet savoury flavour, it is the perfect cheese to enhance this tomato sauce recipe.
500g Spaghetti
100g of Peppercorns
You can find the recipe for Cacio e Pepe & Carbonara here
