Cacio e Pepe | Ready To Eat Meal

In Italian, cacio e pepe literally translates to “cheese and pepper.” In tonight’s variation on the classic, we’ve swapped out traditional pasta in favor of cauliflower cavatappi and then cloaked it in a rich romano and Parmesan cream sauce dotted with smoked black pepper. It’s garnished with a mix of parsley and even more romano and black pepper, and served alongside broccoli and cauliflower florets seasoned with garlic and chives.

Ingredients: cauliflower cavatappi pasta (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt), broccoli, cauliflower, whole milk, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), onions, heavy cream, grated romano cheese (imported romano (sheep’s milk, cheese culture, salt, enzymes), powdered cellulose (anti-caking agent), and calcium propionate (preservative)), garlic, shredded pecorino romano (sheep's milk, rennet, salt), olive oil, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), chardonnay wine, parsley, roasted garlic oil (olive oil, garlic), sea salt, green onions, smoked black pepper (pepper, smoke flavor), dried parsley, black pepper, toasted garlic powder, dried chives