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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Cacio e Pepe

Cacio e Pepe

Cacio e Pepe

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

6 servings

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

  • Four Corners Peppercorns

    Four Corners Peppercorns is a mixed whole peppercorn blend of black, white, green, and pink peppercorns that help elevate your meals with unique pe...

    View full details
  • Italian Black Truffle Sea Salt

    Our Italian Black Truffle Sea Salt combines all-natural sea salt with one of the most prized delicacies in the culinary world, black truffles. This...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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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.