Creamy Emmy Lou Cacio e Pepe

Sometimes the simplest recipes are the ones that let a great cheese shine.

Cacio e Pepe translates simply to “cheese and pepper,” and that is exactly what makes it such a natural fit for our Emmy Lou Pecorino-style sheep milk cheese. With pasta, freshly cracked black pepper, pasta water, and plenty of finely grated Emmy Lou, you can create a creamy, comforting dish without a long ingredient list or heavy sauce.

It’s simple enough for a weeknight dinner but special enough to pour a glass of wine, tear off a piece of crusty bread, and linger around the table a little longer.

Ingredients

• 12 ounces spaghetti, bucatini, or your favorite long pasta
• 1½ cups finely grated Hidden Springs Emmy Lou, plus more for serving
• 1½ teaspoons freshly cracked black pepper, plus more to taste
• 2 tablespoons unsalted butter
• Salt, for the pasta water
• 1–1½ cups reserved pasta water, as needed

Instructions

1. Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook the pasta until just al dente. Before draining, reserve about 1½ cups of the starchy pasta water.
2. Toast the pepper. While the pasta cooks, add the freshly cracked black pepper to a large skillet over medium-low heat. Toast for about 30 seconds, just until fragrant.
3. Build the base. Add the butter and about ½ cup of reserved pasta water to the skillet. Stir until the butter has melted.
4. Add the pasta. Transfer the drained pasta directly to the skillet and toss until the noodles are coated.
5. Add the Emmy Lou. Remove the skillet from the heat. Add the finely grated Emmy Lou a little at a time, tossing continuously. Add small splashes of warm pasta water as needed until the cheese melts into a smooth, glossy sauce that coats the noodles.
6. Finish and serve. Divide among bowls and finish with another generous shaving of Emmy Lou and plenty of freshly cracked black pepper.

Farm Kitchen Tip

The secret to a creamy Cacio e Pepe is gentle heat. Remove the pan from the burner before adding the Emmy Lou and incorporate the cheese gradually. The warm, starchy pasta water helps the cheese melt into a silky sauce instead of clumping.

Why Emmy Lou?

Emmy Lou is our Pecorino-style sheep milk cheese, making it right at home in a recipe inspired by one of Italy's simplest pasta dishes. Its firm texture makes it easy to finely grate or shave, while its savory flavor means you don't need a long list of ingredients to make dinner memorable.

Serve it with crusty bread and a simple green salad, and dinner is done.