Cacio e Pepe

Name: Cacio e Pepe
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ½ oz coarsely ground black pepper; 14 oz dried spaghetti; 7 oz Castello® Aged havarti; 1¾ oz butter; 1 garlic clove, peeled and crushed; 1 tsp fresh chives, chopped; 1 pinch salt

Cook 15 min 4 servings

So simple and oh-so good – our recipe for classic Cacio e Pepe gets its flavors from fresh ingredients and caring preparation. Dressed in shavings of cheddar, gouda or havarti, crushed garlic and chives offer bright contrasts to a smooth and decadent palate. For added depth, a generous wedge of butter completes the dish.

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Ingredients

½ oz coarsely ground black pepper
14 oz dried spaghetti
7 oz Castello® Aged havarti
1¾ oz butter
1 garlic clove, peeled and crushed
1 tsp fresh chives, chopped
1 pinch salt

Preparation

Preparation

1. Cook the spaghetti In a large saucepan filled with boiling, salted water until 'al dente'.

2. While the pasta is cooking, add black pepper to a nonstick skillet and toast until fragrant. Add the butter and garlic and cook for another minute, until the butter is melted.

3. Drain the pasta, reserving ¼-½ of a cup of the pasta water. Place the pasta and the water in the saucepan.

4. Toss with shredded Aged Havarti, season with salt (optional) and top with fresh chives.

Tips & Tricks

Try swapping in Castello Extra Mature Cheddar with Cracked Black Pepper! Its sharp flavor makes a delicious, melty Cacio e Pepe. Since the pepper is included in the cheese, omit the pepper from the recipe.