Pasta cacio e pepe al forno

Pasta met kaas en peper uit de oven

Toscanini, p. 248

Ingredients

  • Bechamelsaus
  • Parmezaanse kaas of pecorino
  • Zout en versgemalen zwarte peper
  • Trofie, fusilli of casarecce
  • Fontina of gruyère
  • Paneermeel
  • Boter

Capture the full recipe from the book

Open Toscanini at page 248 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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