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.
Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin
can be used in this recipe.
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.
Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.
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.
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