Cacio e Pepe

Cacio e Pepe is a simple pasta dish that means 'cheese and pepper.' With the addition of award-winning cheeses, their gourmet flavors brighten this dish making it extra-special.

Yield: 2 servings

Preparation Time: 5 minutes active time

Ingredients

8 ounces uncooked spaghetti

1 tablespoon butter

1 teaspoon coarsely ground pepper

3 ounces Sartori SarVeccio Parmesan cheese, finely grated (1 cup)

1 1/2 ounces Sartori Rosemary and Olive Oil Asiago cheese, finely grated (1/2 cup)

salt to taste

additional finely grated Sartori SarVeccio Parmesan cheese

additional Sartori Rosemary and Olive Oil Asiago cheese

Directions:

Cook spaghetti according to package directions until al dente. Drain, reserving 3/4 cup of hot pasta water.

Melt butter in a large skillet over medium heat. Sprinkle with pepper; cook and stir for about 1 minute or until fragrant. Add spaghetti and 1/2 cup reserved pasta water; cook and toss for 1 minute or until water is slightly reduced. Remove from the heat. Gradually add parmesan, tossing well after each addition. Toss with asiago. Add the remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt to taste.

Garnish servings with additional parmesan and asiago.

Cheesemonger Tip:
Sartori SarVecchio Parmesan cheese is America's most highly decorated parmesan, winning many top awards around the world. Their Rosemary & Olive Oil Asiago was a gold-medal winner at the World Championship Cheese Contest.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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