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!
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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.
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?!
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 tried this Creamy Cacio E Pepe Greens and Pasta Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintCreamy Cacio e Pepe Greens and Pasta
Don’t forget to rate the recipe, and let me know what you think about this Creamy Cacio E Pepe Greens and Pasta in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit 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
Ingredients
2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
3 large shallots, diced small
2 large cloves of garlic, diced small
coarse kosher salt
½ tablespoon black peppercorns, coarsely ground in a mortar and pestle or spice mill
½ 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
¼ teaspoon freshly grated nutmeg
1 cup mascarpone cheese
1 cup fresh ricotta
½ cup Parmesan cheese
½ 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 ⅛ 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 885
- Sugar: 6.3 g
- Sodium: 1101.4 mg
- Fat: 41.7 g
- Carbohydrates: 95.2 g
- Protein: 32.9 g
- Cholesterol: 104.8 mg
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What are the health benefits of collard greens?
Collard greens are rich in fiber, iron, and Vitamins A, B, C, E, and K, among other nutrients. These vitamins and minerals are necessary for a healthy body. Health benefits include promoting gut health, lowering cholesterol levels, and strengthening of bones and joints.
Click here for more information on the health benefits of collard greens.
Suzanne says
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 🙂