Whenever our Head Chef Roberta visits the Italian capital, Roma, with her nephews Gabriele and Francesco - which is often, as their nonna Maria lives there - the little duo always ask Roberta to take them to Trattoria Da Cesare al Casaletto, where, if she obliges (and she almost always does - she can’t say ‘no’), they’re treated to a big bowlful of cacio e pepe, Rome’s classic cheese and pepper sauce.
In this week’s limited edition kids’ dish, Chef Roberta takes us, vicariously at least, to Gabriele and Francesco’s favourite Roman trattoria, serving a tangle of giant pici (known in their native Siena as ‘pici’ and loved by bambini for their thick, chewy texture) with her signature cacio e pepe sauce, made using Pecorino Romano and mascarpone cheeses for a mellow, creamy result that children love. We’ve also included a personal portion pot of formaggio (cheese) for them to complete their very own Roman pasta dish. Buon appetito, bambini!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Cacio e Pepe Sauce (125g):
Pecorino Romano Cheese (MILK), Grana Padano Cheese (MILK, Salt, Rennet, EGG Lysozyme), Mascarpone Cheese (MILK), Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet
Calories per serving: 906kcal
Following nutritional information is per 100g
Of which saturates 7.8g
Of which sugars 1.1g