The best way to travel is with our taste buds, and this decadent Cacio e Pepe from Chef Alex Sadowsky has fine CA manchego cheese that will land your taste buds right in Rome, while at home.
To prepare Cheese Sauce, heat cream, milk, granulated and roasted garlic and cayenne pepper in large saucepan until just simmering. Add cubed cheese, several pieces at a time, whisking after each addition until smooth. Remove from heat, whisk in grated manchego cheese and whisk until melted.
For each serving, heat 8 ounces pasta in sauté pan with ¼ cup chicken stock. Stir in 10 ounces Cheese Sauce and 1 tablespoon ground black pepper, heating until bubbly. Transfer pasta and sauce to oval cast iron skillet. Top with 1/3 cup breadcrumbs and place in convection oven at 500°F for 2 minutes, until breadcrumbs are golden brown. Remove from oven and sprinkle with 1 teaspoon parsley, 1 teaspoon ground black pepper and 1 tablespoon grated manchego cheese before serving.
Recipe developed by Chef Alex Sadowsky, Twin Peaks, Dallas, Texas
Finalist, Cheese and Mac Recipe Challenge, 2023
