Cacio e Pepe with Chard Recipe

Cacio e Pepe with Chard Recipe

This minimalist and unconventionalCacio e Pepe pasta recipe calls for only a few ingredients but it yields maximum flavor. Instagram influencers Erica and Abe Acevedo ditch the guanciale in favor of Swiss chard and ghee to make a more Mediterranean-diet friendly version of this classic Italian favorite. Throw in some Barilla® Collezione Bucatini pasta, add some Fontina and Parmesan cheese, and dinner is served!

Cacio e Pepe with Swiss Chard

Serves 4

½ box Collezione Bucatini 
4 tablespoons ghee, divided 
1 teaspoon freshly cracked black pepper, plus more for serving 
1 large bunch Swiss Chard, chopped 
3/4 cup Parmigiano-Reggiano cheese, finely grated
1/4 cup Fontina cheese, finely grated
Parmigiano-Reggiano shavings for topping 

1. Cook pasta according to package directions. When draining, reserve 1 cup starchy pasta water.
2. Meanwhile, melt 2 tablespoons ghee in a skillet set over medium heat. 
3. Stir in the black pepper and toast for 1 minute, then add the chopped chard and stir.
4. Pour in the pasta water and bring to a simmer, stirring occasionally. 
5. Add the remaining ghee and pasta and toss. Reduce the heat to low, then add the grated cheeses and stir until melted into a sauce.
6. Serve with a sprinkle of pepper and some freshly grated Parmigiano-Reggiano cheese.

Recipe and Photo Credit: Erica and Abe Acevedo

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies