Rachael Ray's Cacio e Pepe Mac 'n' Cheese with Chard
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Rachael Ray's Cacio e Pepe Mac 'n' Cheese with Chard

I use two kinds of peppercorns in this cacio e pepe. The black ones are tingly and strong, and the citrusy pink ones balance the creamy cheese sauce. I throw in some chard so the cook (um, me) doesn’t have to make a salad, too.

Ingredients

  • 2 tbsp. olive oil

  • 1 small onion, finely chopped

  • 2 large cloves garlic, chopped

  • Salt About 1 tbsp. each black peppercorns and pink peppercorns, coarsely ground in a spice mill or crushed together in a mortar and pestle

  • 1 bunch Swiss chard, center stems removed and leaves thinly sliced

  • Freshly grated nutmeg (grate it while making one pass over the pan)

  • 1 cup mascarpone cheese

  • 1 cup fresh ricotta

  • ½ cup each Parmigiano-Reggiano and Pecorino Romano

  • 1 lb. fusilli lunghi (long corkscrew-shaped pasta) or fusilli

Preparation

  • Step 1

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

  • Step 2

    In a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic; season with salt and half the ground peppercorns. Cook, stirring often, until the onion softens, 3 to 4 minutes. Add the chard. Cook, stirring often, until wilted, about 2 minutes. Add the nutmeg. Reduce heat to a simmer.

  • Step 3

    In a large bowl, mix the cheeses.

  • Step 4

    Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 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 chard. Toss until coated; season with salt. Top with the remaining peppercorns.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...