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“Cacio e Pepe” with Peaches

“Cacio e Pepe” with Peaches

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Serves 4

250 grams (one box) of Bontasana White Corn Maccheroni N°25 
40 grams nutritional yeast flakes
1 yellow peach
1 tbsp extra virgin olive oil
4 grams Sarawak black peppercorns
basil leaves to garnish


Peel and slice the peaches then put aside.

Add a drizzle of extra virgin olive oil to a pan with the crushed Sarawak black pepper; brown the ingredients and sprinkle with a small amount of the cooking water.

At the same time cook the White Corn Maccheroni according to the package instructions and add to the pan with the cooked pepper, add the flaked yeast and stir with some pasta cooking water to make a creamy consistency.

Serve the pasta with the peach carpaccio and garnish with basil leaves. 

Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA