Name: Cacio and pepe Fettuccine with grilled Artichokes
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4
Ingredients: 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

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 cheese and black pepper create a mouthwatering flavor explosion.

Extra Virgin Olive Oil IGP Toscana - Medium

Ingredients

Serves:4

Imperial Metric

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

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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

Preparation

Imperial Metric

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.

For this recipe you need

Extra Virgin Olive Oil IGP Toscana - Medium

Fettuccine

Artichokes Grilled

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