CACIO E PEPE RECIPE | BON APPÉTIT
|6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)|
|3 Tbsp. unsalted butter, cubed, divided|
|1 tsp. freshly cracked black pepper|
|¾ cup finely grated Grana Padano or Parmesan|
|⅓ cup finely grated Pecorino|
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
Why choose Grana Padano?
For over sixty years, the Grana Padano Protection Consortium has united producers, maturing companies and distributors of our cheese, guaranteeing compliance with the traditional recipe and its characteristic high quality in every single cheese wheel produced.
How do you use Grana Padano cheese?
Use Grana Padano as you would any grateable cheese, anywhere you could use an extra punch of umami, or simpluy enjoy a chunk on its own. Here are some ways to incorporate it into your next meal con gusto. Grating your Grana Padano might sound obvious, but the trick is to match the grade to the intensity of the dish.
Is Grana Padano sauce gluten free?
It is a popular thickening agent that is also gluten-free. This sauce is a version of Alfredo sauce using Grana Padano cheese instead of Parmesan Reggiano. Grana padano is a tangy cheese so your pasta will be anything but mild. Like most cheese sauces, the dairy is a substitutable ingredient.
How do you make Grana Padano aioli?
Rosana McPhee’s Grana Padano aioli sounds complex, but it’s really simple to make, and a beautiful way of demonstrating the extra complexity and tang of sixteen-month matured Grana Padano. Rosana peels and steams her white asparagus, and grinds garlic and salt to a paste, before blending with the rest of the ingredients to create the aioli.