Cacio and pepe Fettuccine with grilled Artichokes
Experience the taste of Rome with Cacio e Pepe Pasta - a classic Italian dish with only a few simple ingredients. Pecorino Romano DOP...
Ingredients
Serves:
4
2 Cups Pecorino Romano DOP finely grated
2 tsp black pepper
8 Vignoli Grilled Artichokes
1 pack 250g Vignoli Fettuccine
2 tb Vignoli Toscano Extra Virgin Olive Oil
- 85 g Pecorino Romano DOP - grated
- 2 tsp black pepper
- 8 Vignoli Grilled Artichokes
- 2 tbs Vignoli Toscana Extra Virgin Olive Oil
- 250 g Vignoli Fettucine
Directions
-
Toast the peppercorns in a small frying pan over high heat.
-
Drain and dry the artichokes. Cut the bases into thin slices and keep four whole ones aside.
-
Pour 1 gallon of water into a pot and bring it to medium heat. Whisk grated cheese with 3/4 cup of water and add Vignoli Extra Virgin Olive Oil and pepper.
-
Salt the water, add the fettuccine, cook for 4 minutes, then drain. Mix with the cheese, add the artichokes, and serve.
- Toast the peppercorns in a small frying pan over high heat.
- Drain and dry the artichokes. Cut the bases into thin slices and keep four whole ones aside.
- Pour 1 gallon of water into a pot and bring it to medium heat. Whisk grated cheese with 3/4 cup of water and add Vignoli Extra Virgin Olive Oil and pepper.
- Salt the water, add the fettuccine, cook for 4 minutes, then drain. Mix with the cheese, add the artichokes, and serve.
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