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Sartori Black Pepper BellaVitano® Pasta

Sartori Black Pepper BellaVitano® Pasta
Feeling fancy? Call this dish "Cacio e Pepe." Feeling realistic? Call it "dinner in 20 minutes."
  1. 1 pound bucatini pasta
  2. 4 tablespoons butter, cubed
  3. 1 teaspoon black peppercorns, cracked
  4. 1 5.3 ounce wedge Black Pepper BellaVitano®, grated
  1. Bring large stockpot full of salted water to a rolling boil.
  2. Drop bucatini into boiling water and cooking until al dente.
  3. Meanwhile, heat 2 tablespoons butter in a heavy skillet over medium heat. Add peppercorns and cook for about 1 minute or until fragrant and toasted.
  4. Drain pasta, reserving about 1 cup of pasta water.
  5. Add about ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining butter. Reduce heat to low and add 1 cup grated Black Pepper BellaVitano, stirring and tossing with tongs until melted. Remove pan from heat; add another ¼ cup of BellaVitano, stirring and tossing until cheese melts and sauce coats the pasta. (If sauce seems dry, add more pasta water.)
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Sartori produces a world-class assortment of award-winning cheese, including Sartori Reserve®, Limited Edition, and Classic selections.

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