Creamy Cacio e Pepe Cavatelli Pasta with Ground Peppercorn This recipe from Chef Andrea Belfiore is one of his favorite Italian dishes from back home. Using Bertolli d’Italia Cacio e Pepe, Chef Andrea elevates this comfort classic by adding finely grated Pecorino Romano and fresh ground black peppercorn. Chef Andrea Belfiore is Head Chef and Co-founder of NYC-based Evento! Connect on Facebook or Instagram @andreabelfiore 4 Servings 5 minutesPrep Time 10 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar (16.9ox) Bertolli® d’Italia Cacio e Pepe Alfredo Sauce 1 box Dry Cavatelli pasta 1 cup finely grated Pecorino Romano, or to taste Fresh ground black peppercorn, to taste Directions Step 1: Bring a large pot of cold water to boil. Salt the water to make it taste like the sea. Step 2: Cook the dry pasta following the instructions on the box to make it al dente. Step 3: While the pasta is cooking, warm up the Bertolli d'Italia Cacio e Pepe Sauce in a large saucepan on low heat for about 3-5 minutes. Add a couple of tablespoons of pasta water. Step 4: After straining the pasta, transfer the cooked pasta to the saucepan. Step 5: Stir and toss the pasta for approximately 30 seconds on medium heat to integrate it with the sauce. Add more pasta water as needed to give the pasta a creamier texture. Step 6: LPlate it and add freshly ground black pepper and finely grated Pecorino Romano to taste. Buon appetito! Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Four Cheese Chicken Alfredo Stuffed Shells Get Cooking Tuscan Table Fall Get Cooking Cacio e Pepe Mushroom and Spinach Risotto Get Cooking Antipasto Tray Get Cooking White Wine Lemon Garlic Shrimp Malfaldine Get Cooking Marinade Ratio Get Cooking
