Roasted Garlic Cacio e Pepe
The Spice & Tea Exchange
approximately 4 cups
15 minutes
Meaning “cheese and pepper,” cacio e pepe is one of Rome’s essential pasta dishes. Celebrated for its simplicity, this version features a finishing touch of Roasted Black Garlic Sea Salt and Sweet Onion Sugar for added flavor and texture.
Ingredients
6 cups water
1 Tbsp kosher salt
12 oz Roasted Garlic Linguine
4 Tbsp Cacio e Pepe Spice Blend
1/3 cup extra virgin olive oil
1 tsp Roasted Black Garlic Sea Salt
1 tsp Sweet Onion Sugar
garnish freshly grated Pecorino Romano cheese, optional
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Roasted Garlic Cacio e Pepe (Kit)
Directions
- Cook Pasta. To a large pot bring water and kosher salt to a boil over medium-high heat. Add linguine; cook according to package instructions while stirring periodically, ensuring it is fully submerged and not sticking together.
- Prepare Sauce. After 7 or 8 minutes of cooking, ladle one cup of pasta water into a liquid measuring cup; slowly mix in Cacio e Pepe Spice Blend until smooth; set aside.
When pasta is al dente drain pasta over a bowl, reserving the pasta water.
- Assemble. In a large mixing bowl combine pasta, sauce, and olive oil. Stir vigorously for about two minutes. The pasta will continue to release starch and the sauce will emulsify and thicken. If sauce clumps, add a bit more reserved pasta water and continue to stir.
Transfer pasta to a serving bowl and sprinkle Roasted Black Garlic Sea Salt and Sweet Onion Sugar over the top. Garnish with fresh Pecorino Romano cheese, if desired.