Cacio e Pepe
Cacio e Pepe is a famously tasty Italian dish of pasta with cheese and pepper. It is traditionally made with Pecorino Romano and toasted peppercorns, but we have discovered that one of our favorite cheese, Barricato al Pepe, will do the job in one fell swoop. A cow’s milk cheese from Veneto, Italy, Barricato al Pepe has peppercorns throughout the cheese and a peppery rind, bringing a balance of pepper and butter to this dish. Enjoy as written, or recreate all year long by adding in any additional spices, meats or veggie for a heartier meal. As they say in Rome, Buon Appetito!
Ingredients
½ lb pasta
2 tablespoons butter
½ lb Barricato al Pepe, finely grated (microplane works best)
Directions
In a large stock pot, bring 3 quarts of water to a boil; generously salt the water.
Add the pasta to the pot of water and cook until a little less than al dente.
Using tongs or a small strainer, transfer the pasta to a large sauté pan, along with about ¼ cup of the pasta water and butter.
Stir for about 1-2 minutes over medium-high heat. Add in the cheese, lower to medium heat, and toss pasta until a sauce is created. Add in more pasta water in small amounts if necessary to loosen the sauce.
Serve immediately, finishing with a sprinkle of reserved cheese. Optional: finish with a drizzle of olive oil and a pinch of lemon zest.
Serves 4
