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.
Cheese Sauce:
1 quart Real California cream
2 cups Real California milk
1 tablespoon granulated garlic
1 tablespoon roasted garlic
1 teaspoon cayenne pepper
1 1/2 pounds Real California triple crème cheese, cubed
2 cups grated Real California manchego cheese
Pasta:
4 pounds cooked to al dente and cooled cavatappi noodles
2 cups chicken stock
1/2 cup toasted coarsely ground black pepper
2 1/3 cup sourdough breadcrumbs
Garnish:
3 tablespoons chopped parsley
3 tablespoons ground black pepper
1/2 cup grated Real California manchego cheese
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
Runner-Up, Cheese + Mac Category, 2021 CADairy2Go Competition
