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Test Kitchen Approved

Cacio e Pepe

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

15 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Rainbow peppercorns add a spectrum of color and flavor to this simple dish that translates to "cheese and pepper".

Ingredients

12 oz. orecchiette

6 oz. Romano cheese, finely grated, plus more to garnish

2 Tbsp. unsalted butter, room temperature


¼ cups cold water



Savory Spice ingredients in this recipe

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.