Cacio e Pepe is a simple pasta dish that means “cheese and pepper.” With the addition of award-winning cheeses, their gourmet flavors brighten this dish making it extra-special.
Ingredients
- 8 ounces uncooked spaghetti
- 1 tablespoon butter, cubed
- 1 teaspoon coarsely ground pepper
- 3 ounces Sartori SarVecchio Parmesan cheese, finely grated (1 cup)
- 1.5 ounces Sartori Rosemary & Olive Oil Asiago cheese, finely grated (1/2 cup)
- Salt to taste
- Additional finely grated Sartori SarVecchio Parmesan cheese
- Additional finely grated Sartori Rosemary & Olive Oil Asiago cheese
Instructions
| 1. Cook spaghetti according to package directions until al dente. Drain, reserving 3/4 cup of hot pasta water. |
| 2. Melt butter in a large skillet over medium heat. Sprinkle with pepper; cook and stir for about 1 minute or until fragrant. Add spaghetti and 1/2 cup reserved pasta water; cook and toss for 1 minute or until water is slightly reduced. Remove from the heat. Gradually add parmesan, tossing well after each addition. Toss with asiago. Add the remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt to taste. |
| 3. Garnish servings with additional parmesan and asiago. |
© Dairy Farmers of Wisconsin