24 cacio cheese Recipes

acini de pepe-shaped pasta or 1 lb your favorite small shell pasta, coarse black pepper, pecorino romano cheese, grated

pasta (any kind , try tortiglioni), pecorino romano cheese, black pepper

spaghetti, pecorino romano cheese, freshly grated, parmigiano-reggiano cheese, freshly grated, fresh coarse ground black pepper, kosher salt

ciabatta (italian bread), grated grana padana parmigiano, grated cacio di roma cheese (mild sheep s mild cheese from rome), grated crotenese cheese (ewe s milk cheese from calabria), truffle oil , drizzled

linguine, grated pecorino cheese, unsalted butter, coarsely ground smoked or regular peppercorns, salt

pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated ), spaghetti, table salt, heavy cream, extra virgin olive oil, fresh ground black pepper

extra-virgin olive oil, red onion, cut into 1/4-inch dice, perciatelli or bucatini, eggs, freshly-grated cacio cheese, freshly-grated parmigiano-reggiano cheese, fresh ground black pepper

sweet peas, partially drained, cannellini beans, undrained, butter, grated parmesan cheese, freshly ground black pepper, or more to taste

spaghetti, butter, cut into small pieces, extra virgin olive oil, coarse black pepper, grated pecorino romano cheese, frozen chopped spinach, garlic cloves, chopped, cannellini beans, rinsed and drained, freshly grated nutmeg

sweet onions ( ), cacio di roma cheese , grated using the large holes in a box grater (may substitute pecorino romano), baguette, 3/4 inch thick , cut on the diagonal

ciabatta rolls, olive oil, eggs, beaten, salt, fresh ground black pepper, sweet onion ( s), cacio di roma cheese , thinly sliced by hand (or pecorino romano)

zucchini, virgin olive oil, red onion, finely chopped, garlic, peeled and thinly sliced, fresh oregano, leaves removed, egg, ricotta, freshly grated pecorino, freshly grated nutmeg, italian parsley, finely chopped to yield 1/4 cup, basic pasta , recipe follows, sage leaves, cacio di roma (or other semi-soft sheep=s milk cheese), semolina flour, tepid water

extra-virgin olive oil, bavette or linguini fine, butter, cacio di roma , for grating, freshly ground black pepper, salt

extra virgin olive oil, onion, finely chopped, eggs, beaten, spinach, stems removed, washed and blanched, squeezed dry and finely chopped, salt and black pepper, to taste, grated cacio , sheeps milk cheese from rome, freshly grated parmigiano-reggiano

extra virgin olive oil, onion, finely chopped, eggs, beaten, spinach, stems removed, washed and blanched, squeezed dry and finely chopped, salt and black pepper, to taste, grated cacio , sheeps milk cheese from rome, freshly grated parmigiano-reggiano

zucchini, extra-virgin olive oil, red onion, finely chopped, garlic, peeled and thinly sliced, fresh oregano, leaves removed, egg, ricotta, freshly grated pecorino, freshly grated nutmeg, italian parsley, finely chopped to yield 1/4 cup, salt and freshly ground black pepper, to taste, recipe basic pasta dough , recipe follows, butter, sage leaves, cacio di roma (or other semisoft sheep s milk cheese), all-purpose flour, extra-large eggs, extra-virgin olive oil

ciabatta rolls, grana padano (or parmigiano-reggiano), crotonese, cacio di roma cheese (or pecorino romano), truffle oil

spinach with cheese and eggs: spinaci cacio e uova, extra-virgin olive oil, spinach, cleaned and coarsely chopped, garlic, thinly sliced, eggs, salt and pepper, freshly grated pecorino, spinach puff : sformato di spinaci, spinach, cleaned, ground cinnamon, salt and pepper, melted butter, plus more for greasing casserole, beaten eggs, freshly grated pecorino romano