Cheese & black pepper sauce
- Parmigiano Reggiano, finely grated100 g1 part
- Pecorino Romano, finely grated150 g1.5 part
- Olive Oil15 ga spoonful
- Black Pepper, freshly crackedto taste
From previous steps
- Reserved cornstarch gel
Step 2: Blend the sauce
Add the cheeses, olive oil, and as much fresh cracked black pepper as desired to a blender or food processor (alternatively, use a tall container and a hand blender).
Pulse once or twice. Then, pour in all of the reserved cornstarch .
Blend everything to create a thick, stable of the cheese, pepper, and gel.
Proceed with the recipe right away, or store in the fridge for 3 to 5 days whenever you are ready to make a serving of pasta.
Note: the reserved sauce will make extra, enough to dress a few servings of dried spaghetti.
Step 2: Blend the sauce
Cheese & black pepper sauce
- Parmigiano Reggiano, finely grated100 g1 part
- Pecorino Romano, finely grated150 g1.5 part
- Olive Oil15 ga spoonful
- Black Pepper, freshly crackedto taste
From previous steps
- Reserved cornstarch gel
Add the cheeses, olive oil, and as much fresh cracked black pepper as desired to a blender or food processor (alternatively, use a tall container and a hand blender).
Pulse once or twice. Then, pour in all of the reserved cornstarch .
Blend everything to create a thick, stable of the cheese, pepper, and gel.
Proceed with the recipe right away, or store in the fridge for 3 to 5 days whenever you are ready to make a serving of pasta.
Note: the reserved sauce will make extra, enough to dress a few servings of dried spaghetti.