Cacio e pepe 'en vessie'
by Riccardo Camanini
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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