We make our cacio sauce using whey byproduct from when we make our ricotta. The cheese blend is 75% parm, 25% pecorino. Then we use a blend of 4 different peppercorns. Bit of butter for emulsion. So good. The whey makes it slightly sweet and tangy.
by ZealousidealBlock380
4 Comments
🤤🤤🤤
i wantttt
that’s looks yummy
Nice 👌