About the Recipe
Chef's notes: This is my take on a famous Roman dish, "Cacio e Pepe" - usually made with sheep’s cheese and black pepper. Using mascarpone gives the dish a creaminess and tang that is irresistible. I frequently make this pasta for simple weeknight meals because it is on the table in under 30 minutes and everyone loves it!
4 strips bacon, cut into small dice
12 ounces dried spaghetti
2 tablespoons olive oil
8 ounces Crave Brothers Farmstead Classics Mascarpone
4 tablespoons grated Parmesan cheese
Coarsely ground black pepper
In large skillet, cook bacon over medium heat until crispy. Drain bacon on paper towels.
Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Drain in a colander; saving 1/2 cup cooking water. Return pasta to pot; toss with olive oil. Stir in mascarpone and enough pasta water to form a sauce. Arrange pasta in 4 wide, shallow bowls or plates; sprinkle each serving with bacon and grated parmesan. Coarsely grind black pepper over each.