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

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