Grana Padano cacio e pepe spaghetti

You can’t call yourself a true pasta lover if you have never tasted a ‘cacio e pepe’ before! A quintessential roman dish (from Rome) with only 3 ingredients, pasta – cacio (cheese) – and black pepper. As there is no space to hide any mistakes!! A really simple recipe, though it is in fact quite complicated to master with confidence, as there’s no room to hide any mistakes!

For this version, I’ve swapped the traditionally used Pecorino Romano cheese for my favourite Grana Padano Riserva aged over 20 months – just to give a new twist to this classic
recipe. The finished result? A rich and creamy pasta with the unmistakable Grana Padano flavour.

This recipe is great and also lactose free. In fact, during the Grana Padano production and aging process, the lactose is broken down into lactic acid by bacteria, resulting in a very low lactose content – typically less than 0.1g per 100g – which is well below the threshold considered safe for most people with lactose intolerance.