Looking for a taste of Central Otago? then you must try our award-winning Balfour Pecorino. This cheese is a staple with our Cheese Club subscription and is perfect for incorporating into your cheese recipes.
try out this quick and easy weeknight meal, Pasta Cacio e Pepe is a classic Italian dish that incorporates this fabulously sharp, tangy and perfectly salted New Zealand cheese. With just a handful of simple ingredients, this recipe highlights the bold flavors of Pecorino cheese and freshly cracked black pepper. Here's what you'll need to make it:
One of our favorite ways to enjoy Balfour Pecorino is by making the classic Italian dish, Pasta Cacio e Pepe. Made with just a handful of ingredients, this dish is simple, delicious, and perfect for a quick and easy weeknight meal.
To make this dish, start by boiling 2.8 litres of salted water in a large pot. Add 170 grams of pasta (tagliolini, bucatini, or spaghetti) and cook, stirring occasionally, until about 2 minutes before tender. Drain the pasta, reserving 3/4 cups of pasta cooking water.
In a Dutch oven or large skillet over medium heat, melt 3 Tbsp. of unsalted butter, cubed. Add 1 tsp. of freshly cracked black pepper and cook, swirling the pan, until toasted, about 1 minute.
Add the reserved pasta water to the skillet and bring to a simmer. Add the pasta and remaining butter. Reduce the heat to low and add 1/2 of the finely grated Balfour Pecorino, stirring and tossing with tongs until melted. Remove the pan from the heat; add the remaining Pecorino, stirring and tossing until the cheese melts, sauce coats the pasta, and pasta is al dente. If the sauce seems dry, add more pasta water.
Transfer the pasta to warm bowls and serve immediately.
Next time you're looking for an amazing cheese to add to your recipes, don't forget about Gibbston Valley Cheese's Balfour Pecorino - a delicious and award-winning cheese straight from Central Otago, New Zealand. And, if you want to have a selection of our cheeses delivered straight to your door, consider joining our Cheese Club subscription for exclusive access to our handcrafted cheeses.
Ingredients:
- 170 grams pasta (tagliolini, bucatini, or spaghetti)
- 3 tablespoons unsalted butter, cubed
- 1 teaspoon freshly cracked black pepper
- 110 grams finely grated Pecorino cheese
Method:
- Bring 2.8 liters of salted water to a boil in a large pot. Add the pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cups of pasta cooking water.
- Melt the butter in a Dutch oven or large skillet over medium heat. Add the black pepper and cook, swirling the pan, until toasted, about 1 minute.
- Add the reserved pasta water to the skillet and bring to a simmer. Add the pasta and remaining butter. Reduce heat to low and add half of the Pecorino cheese, stirring and tossing with tongs until melted. Remove the pan from heat and add the remaining Pecorino cheese, stirring and tossing until the cheese melts, the sauce coats the pasta, and the pasta is al dente. If the sauce seems dry, add more pasta water.
- Transfer the pasta to warm bowls and serve immediately.
Enjoy the bold and flavorful taste of Pecorino cheese and freshly cracked black pepper with this delicious and easy Pasta Cacio e Pepe recipe.
