Name: Cacio e Pepe
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 6 servings
Ingredients: 12 oz. orecchiette; 6 oz. Romano cheese, finely grated, plus more to garnish; 2 Tbsp. unsalted butter, room temperature; ¼ cups cold water

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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".

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Serves 6 servings

Prep Time 5 minutes

Cooking Time 15 minutes

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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, to garnish

Mayan Sea Salt

Four Corners Peppercorn Medley

Directions

Step 1 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.

Step 2 In a food processor, combine Romano cheese, butter, and Four Corners Peppercorns. Slowly add cold water while pulsing until mixture resembles smooth ricotta cheese.

Step 3 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.

Step 4 Serve immediately, garnished with Italian Black Truffle Sea Salt and additional cheese and pepper.