Barilla® Al Bronzo Mezzi Rigatoni Cacio e Pepe
Barilla® Al Bronzo Mezzi Rigatoni Cacio e Pepe
30 minutes total
Cacio e pepe translates to “cheese and pepper”. If you want to go the extra mile with this recipe, we recommend heating your whole pepper corns in a dry skillet util they become fragrant - be careful not burn them. Once the pepper corns are roasted, releasing their oils, grind them in a motor and pestle for a beautiful flavor to add to this simple pasta sauce.
Pantry Pasta Recipes
Ingredients
Serves 6
| 1 | Box Barilla® Al Bronzo Mezzi Rigatoni |
| 1 ½ | Cup Romano cheese, freshly grated |
| 2 | Teaspoons fresh coarsely milled black pepper |
| To taste | Sea salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, season with salt. Cook pasta according to package directions and drain reserving ½ cup of the cooking water.
Step 2
While the pasta cooks, grate the cheese and toast the whole pepper corns, then grind them in a mortar and pestle.
Step 3
Add a couple of ladles of pasta water to half of the crushed pepper.
Step 4
Drain pasta reserving about a cup of the pasta cooking water. Add pasta to the skillet and stir the pasta continuously until well mixed.
Step 5
In the meantime, prepare the pecorino cream in a bowl by mixing half of the cheese and pasta water in small increments to avoid any lumps.
Step 6
On low heat, stir in the sauce with the pasta and add the remaining cheese. If needed, add more pasta water to achieve a smooth consistency. Stir continuously.
Step 7
Plate your Cacio e Pepe and enjoy!
Al Bronzo Mezzi Rigatoni Pasta
Al Bronzo Mezzi Rigatoni pasta is made with the highest quality durum wheat.
- Shape Mezzi Rigatoni
- Cook time 15–16 mins
- Pack size 14.1 oz
- Range Al Bronzo Pasta