Cacio e Pepi: Cooking with Miyoko’s Kitchen!

 Cacio e pepe = cheese and pepper

A decadent, rich and deliciously simple dish. This vegan version is made possible by Miyoko’s Kitchen Aged English Sharp Farmhouse. This cheese has wonderfully complex flavors that are hard to describe but remind me of those decadent cheese sauces made with salty Italian cheeses. It turns luscious and deeply rich but not overwhelmingly any one thing.

Is it too much to say that I am in love with this cheese? I-am-in-love-with-this-cheese! Have you tried it yet?? I raved about it here and I have been ordering every since. And now the company has made it super simple to order a la carte so you can get the ones you love. My top 3 personal faves are the Rustic Alpine, the Classic Double Cream Chive, and the Sharp Farmhouse.

I know it’s only 11am but it’s lunch time around here. Pasta with cheese and pepper or you can even call this adult mac ‘n cheese!

Serves 1
Linguini, enough for one person
Miyoko’s Sharp Farmhouse, 1/4 of the wheel
Hot pasta water, 1/2 cup

Boil the water. Drop in the pasta.

Place in the cheese in a pan with sides. When the pasta is almost done, take 1/2 cup of pasta water and add it to the cheese. Whisk it together until the cheese is melted.

Use tongs to lift the al dente pasta out of the water and add it to the pan. Coat the noodles with the cheese. If it is too thick, add a bit more pasta water.

Generously top with freshly cracked pepper. Enjoy!