Name: Agnolotti with Cheese and Pepper (Agnolotti Cacio e Pepe)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 cloves of garlic; 10 ml dry white wine; 50 g Grana Padano, grated; Salt and black pepper, to taste; 6 egg yolks; 600 g 00 flour; 20 g unsalted butter; 1 tbsp extra-virgin olive oil; A few pieces of puffed hard cheese rinds, to garnish; 50 g Grana Padano, finely grated; 4 eggs; Black pepper, to taste; 250 ml milk; 50 g Pecorino Romano, finely grated; 25 g 00 flour; 25 g butter

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Traditionally from Piedmont, agnolotti are tiny yolk-rich pasta parcels filled with roasted meat. I’ve replaced the meat filling with a cacio e pepe mix, drawing on the much-loved traditional Roman pasta sauce of Pecorino and cracked black pepper. This dish marries these two regional Italian cultures beautifully.

Ingredients

For the filling

25 g butter
25 g 00 flour
250

Method

For the filling

Melt the butter in a pot then add the flour and cook for about 3 minutes until browned, stirring continuously. Add the milk and bring to the boil, whisking to avoid lumps. Once fully combined, remove from the heat, stir through the finely grated cheeses and season to taste (you may not need salt as the cheeses are salty). If there are still