Mia's Cacio E Pepe

Join Mia in the kitchen as she transforms this simple Roman dish, adding her own twist on these cheesy noodles -  A Macadamia Nut and Ricotta Cacio e Pepe

Equipment:

  • Immersion Blender

  • Tongs

  • Measuring Cups

  • Stock Pot

  • Sauté Pan / Skillet

  • Colander

  • Microplane / Grater

 

Ingredients:

  • 18 oz of Bucatini Pasta

  • 4 tbsp. of butter

  • 3 tbsp. of Kosher salt

  • 3 tsp. of cracked black pepper

  • 1 block of Parmigiano Reggiano

  • 1 lemon

  • 1/4 cup of macadamia nuts

  • 5 tbsp. of water

 

Preparation Notes:

  • Soak macadamia nuts the night before or 6-8 hours before preparing.

 

Instructions:

  1. Cook pasta in salted water. Boil for 15-20 minutes or until al dente.

  2. While pasta is boiling, combine macadamia nut and ricotta into a mixture. Start with a low immersion and add water - a tablespoon at a time. Blend ingredients until smooth.

  3. Drain the pasta while reserving some pasta water on the side.

  4. Toast the black pepper on medium to low heat in a skillet.

  5. Add butter and pasta water to skillet.

  6. Toss pasta into the sauce.

  7. Grate parmesan and lemon zest generously.

  8. Enjoy!

*Served with Tank Garage Winery’s Falling For You - 2018 Napa Valley Red Wine


Recipe by Mia Nguyen

Photos by Ash Wilhardt


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