For 4 people:

• 400 g rigatoni Gragnano
• 120 g butter
• 50 g grated Cacio Romano cheese or 30 g Cacio and 20 g Grana Padano
• Cream as needed
• Salt as needed
• 40 g ground black pepper



1. Boil suffi cient salt water in a pot. Add rigatoni and boil for approximately 11 minutes.

2. Prepare the sauce as follows in the meantime:

Melt the butter in a pan, add a bit of rigatoni water and a bit of cream until a light and consistent sauce results. Add ground black pepper and strain rigatoni after 11 minutes and mix with a bit of rigatoni water in the pan. Simmer for 2 to 3 more minutes and mix the pasta with grated cheese until a thick mass is created. Add a bit of pepper and virgin olive oil.


Make sure that the sauce is hot and the temperature remains high when the pasta is added to the pan. Should the Cacio Romano be too salty, mix with grated Grana Padano. Serve.