Chef Guido's Tip:
A popular finishing touch is a little lemon zest on each plate, to lighten the flavour.
Cacio e pepe sauce
Ingredients: 50 g of grated pecorino romano, black pepper, extra virgin olive oil, lemon zest.
In a bowl: make a sauce by mixing a little water from the boiling pasta with pecorino and black pepper, quickly stirring for a few seconds. Mix in sauce with cooked ‘aldente’ pasta. Serve with a little lemon zest on top.
(Pasta shapes traditionally used: spaghetti, rigatoni, mezze maniche)