Cacio e pepe 'en vessie'

Ingredients

Speciality Ingredients

  • 1 dehydrated pig's bladder

Store Cupboard

  • 300g of rigatoni pasta, Riccardo recommends using Felicetti as it is strong and wont disintegrate during the 30 minutes of cooking
  • 3g of black pepper, freshly cracked
  • 12g of salt, Riccardo uses Guérande

Cheese

  • 135g of pecorino, aged black rind variety, grated

Oils & Vinegars

  • 90g of extra virgin olive oil