Go Back

Cacio e Pepe Pasta Salad

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 10 oz pasta like Rotini
  • Salt for the pasta water
  • ⅓ cup heavy cream
  • 1 cup grated Romano cheese divided plus more for sprinkling
  • 3 teaspoons coarse ground black pepper
  • ¾ cup Roma tomatoes chopped small
  • ¾ cup zucchini chopped small
  • 2 tsp butter
  • ¾ cup chopped marinated artichoke hearts
  • ½ cup cooked pancetta or cooked chopped bacon optional

Method
 

  1. Cook the pasta to al Dente according to package directions.  Don’t forget to salt the pasta water.  Drain the pasta, but reserve ⅓ cup of pasta water.  Transfer pasta to a large bowl and set aside.  In a saucepan over medium heat add the pasta water and heavy cream and bring to a simmer.  Add ½ cup Romano cheese and pepper and whisk.  Simmer for 2-3 minutes to let the sauce thicken and remove from heat.
  2. In a small skillet over medium heat, add the butter and chopped zucchini and saute until it softens.  Remove from heat and set aside.
  3. To the pasta, add the tomatoes, zucchini, ½ cup Romano cheese, artichoke hearts and pancetta/bacon (if using).  Add the cheese and pepper sauce and mix well carefully.  Transfer to your favorite serving dish and sprinkle the top with a little more cheese.  Serve and eat while still warm or chill to serve cold later.  Enjoy!