Creamy Cacio e Pepe Greens and Pasta

This time of year my crisper drawer is pretty much always loaded with greens. Collards, kale, chard – you name it, I probably have them ALL sitting in my fridge right now! Sometimes,  I have to incorporate recipes in our weekly meal plan that help me clear out the crisper drawer and this Creamy Cacio e Pepe Greens and Pasta is one of our family favorites!  

{{ The recipe and post for this Creamy Cacio e Pepe Greens and Pasta was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

Creamy Cacio e Pepe Greens and Pasta sits on top of a black plate. The plate is on top of a black and white checked cloth napkin on an old wooden table top. There is a small bowl of ground pepper on teh table and an antique fork on the plate

What is cacio e pepe?

If you have never experienced the deliciousness that is cacio e pepe, let me fill you in on exactly what it is and why you are going to want to find an opportunity to eat this classic pasta dish as soon as possible! Cacio e pepe literally translates to“cheese and pepper” in Italian. The classic version is fast and easy to make, yet every bite tastes totally decadent. 

Lomg strands of pasta coated in a white cheesy sauce is piled high on a black plate. There are little pockets of cooked greens throughout the pasta dish. It has red and black pepper sprinkled on top.

While I love the classic version, this Creamy Cacio e Pepe Greens and Pasta recipe takes the cheesiness up a notch while incorporating a ton of peppery greens that have been cooked down with Pompeian Smooth Extra Virgin Olive Oil, shallots, and loads of crushed pink and black peppercorns. It’s rich and hearty which is perfect for the cold winter nights ahead and it goes from stove top to table in 35 minutes. You really can’t beat that you know?! 

white cheesy Pasta is piled high on a black plate on top of a weathered wooden table top. There are cooked greens iced into the pasta. Underneath the plate is a blackened white houndstooth napkin. Behind the plate on the table is a bottle of Pompeian Smooth olive oil and a glass with a drink inside.

I’m pretty sure once you give Cacio e Pepe pasta a try you are going to be in love and if you are you really need to try my Cacio e Pepe Popcorn next! 

If you’ve made this Creamy Cacio e Pepe Greens and Pasta or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

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Creamy Cacio e Pepe Greens and Pasta sits on top of a black plate. The plate is on top of a black and white checked cloth napkin on an old wooden table top. There is a small bowl of ground pepper on teh table and an antique fork on the plate

Creamy Cacio e Pepe Greens and Pasta

  • Author: This Mess is Ours
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Scale

Ingredients

2 tablespoons Pompeian Smooth Extra Virgin Olive Oil

3 large shallots, diced small

2 large cloves of garlic, diced small

coarse kosher salt

1/2 tablespoon black peppercorns, coarsely ground in a mortar and pestle or spice mill

1/2 tablespoon pink peppercorns, coarsely ground in a mortar and pestle or spice mill

4 cups loosely packed mixed greens, collards, kale, spinach, Swiss chard. Tough ribs removed if necessary and leaves thinly sliced

1/4 teaspoon freshly grated nutmeg

1 cup mascarpone cheese

1 cup fresh ricotta

1/2 cup Parmesan cheese

1/2 cup Romano cheese

1 pound pasta, gluten free if desired


Instructions

Bring a large pot of salted water to a boil for the pasta. 

In a large skillet, heat the Pompeian Smooth Extra Virgin Olive Oil over medium heat. Add the shallot and garlic then season with salt and half of the ground peppercorns. Cook, stirring often, until the shallot softens, about 3 minutes. Using tongs, add the greens to the pan and stir frequently for 2 minutes until wilted. Add the nutmeg, stir to combine then set aside. 

In a large bowl mix the mascarpone, ricotta, Parmesan, and Romano together.  Set aside.

Add the pasta to the boiling water. Cook according to package instructions until al dente. Once cooked through measure out 1 cup of the pasta cooking water, then drain the pasta. Whisk the cooking water into the bowl with the cheeses. Add the pasta and greens. Toss until coated; season with more salt if desired. Garnish with remaining ground peppercorns. 


Notes

I like my cheese sauce really thick, but if you would like to thin out the sauce a bit more you can add warm cream or milk a few tablespoons at a time until the desired consistency is reached. 

To reheat: Pour 1/8 cup heavy cream or milk into a sauce pan and let come to simmer. Add 1-2 cups cold Creamy Cacio e Pepe Greens and Pasta. Use tongs to gently work the pasta into the cream until completely incorporated and warmed through.

Keywords: pasta, cacio e pepe

 

1 Comment

  1. Suzanne December 5, 2018 at 6:56 pm

    No joke, I just finished eating lunch and my mouth is watering just looking at this… thank you for sharing! I think that’s a sign I need to head to the store to get the ingredients 🙂

    Reply

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