Rigatoni cacio e pepe
- Prep time:
- 10 min
- Cook time:
- 22 min
- Total time:
- 32 min
- Serves:
- 4
Ingredients
for 4 servings
-
rigatoni pasta 320 g -
pecorino romano 160 g grated -
black pepper 3 pinches
Two ingredients besides the pasta, and they are also the reason this dish gives people trouble: pecorino tends to split when it meets too much heat, and what should be a cream turns into lumps. The pepper is not a garnish but half the dish, and it wants toasting to release its scent. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 320 g of rigatoni pasta.
Container 2
In the second container put 80 g of pecorino romano, grated and 3 pinches of black pepper.
Container 3
In the third container put 80 g of pecorino romano, grated.
- Select when the recipe should be ready
Liffo needs 22 minutes of cooking for this dish.
Tips
Use pecorino romano. For a more aromatic note, lightly toast the peppercorns before grinding them. Prefer medium-to-large pasta shapes such as rigatoni, mezzi rigatoni, mezze maniche or tortiglioni.
Plating
Serve with a dusting of black pepper and grated lemon zest to taste. For a more refined version, add a spoonful of raw prawn tartare or a few lightly seared pieces of squid.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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