RCP-135 — Cacio e pepe

Station: hot. Yields 4 serving. Plate cost: $2.84 per portion.

Procedure

How the line cook should execute this recipe.

Pecorino + black pepper emulsion over fresh tonnarelli. Pasta water is the binder.

Ingredients (3)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-pasta-fettuc	Fresh fettuccine	320	g	—
ING-parm	Parmigiano-Reggiano	160	g	—
ING-black-pepper	Black pepper, cracked	4	g	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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