Cacio e Pepe
Recipe by Michael Kimball, Savory Spice Test Kitchen
Quick & Easy Meals
30-Minute Meals
Rainbow peppercorns add a spectrum of color and flavor to this simple dish that translates to "cheese and pepper".
Serves
6 servings
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
12 oz. orecchiette 6 oz. Romano cheese, finely grated, plus more to garnish 2 Tbsp. unsalted butter, room temperature 2 tsp. Four Corners Peppercorns, coarsely ground, plus more to garnish ¼ cups cold water
Italian Black Truffle Sea Salt
Italian Black Truffle Sea Salt, to garnish
Mayan Sea Salt
Mayan Sea Salt
Four Corners Peppercorn Medley
Four Corners Peppercorn Medley
Directions
Bring a large pot of salted water to a boil. Add orecchiette and cook until cooked through with a slight chew. Reserve 1/2 cup of the cooking water before draining pasta and returning to pot. In a food processor, combine Romano cheese, butter, and Four Corners Peppercorns. Slowly add cold water while pulsing until mixture resembles smooth ricotta cheese. Add cheese mixture to pot with orecchiette. Stir to coat pasta and add small amounts of the reserved pasta water to reach a smooth, glossy consistency. Serve immediately, garnished with Italian Black Truffle Sea Salt and additional cheese and pepper.
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