MEZZI RIGATONI CARBONARA

COOK TIME 20 MIN. | MAKES 4 SERVINGS

Ingredients

• 16 oz - De Cecco Mezzi Rigatoni no. 26, cooked

• 1/2 cup (4 oz) - pasteurized egg yolk • pinch of ground black pepper • 1/2 cup (4 oz) - grated Pecorino

Romano cheese

• 1/4 cup (2 oz) - grated Parmigiano cheese

• 1/2 cup (4 oz) - guanciale or pancetta

Featuring:

DE CECCO MEZZI RIGATONI NO. 26

SKU # 927067

Directions

1. Stir yolk, black pepper, and both cheeses in a bowl and refrigerate. 2. Meanwhile, broil the diced guanciale, and set fat aside. 3. Combine pasta, egg sauce, and guanciale in a pan. 4. Add fat and 2 ounces of boiling water. Sauté for a few seconds. 5. Garnish with grated cheese and serve.

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO

COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• 1 cup - water • 1 cup - milk • 2 tbsp - oil • 1 cup - Savello Yellow Polenta Flour • 1 cup - Savello Taleggio Cheese • 12 slices of Savello Prosciutto

• 1/2 cup - Savello Crucolo Cheese, coarsely grated • 2 tbsp - brown butter • 4 twigs of rosemary • 2 tbsp - butter • salt, as needed

Featuring:

YELLOW POLENTA FLOUR

SKU # BC701732

CRUCOLO CHEESE

SKU # BC430601

PROSCIUTTO

SKU # BC602036

TALEGGIO CHEESE

SKU # CT100

Directions

1. Pour the water and milk into a deep cooking pot and bring the mixture to a boil. Add salt and oil.

2. Slowly whisk in the yellow polenta flour to prevent lumps from forming. Go on whisking until the polenta has become firm.

Proceed to cook it slowly, stirring it from time to time with a wooden spoon. The polenta should come unstuck from the bottom of the pot. 3. Add in melted Taleggio Cheese. 4. Round off by stirring in the cold butter. 5. Dish up the polenta. Sprinkle the grated Crucolo Cheese, then pour the brown butter over the top. Spread slices of prosciutto on the polenta and garnish with rosemary before serving.

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA

COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• Cacique® Grated Cotija Cheese • 8 oz - spaghetti or choice of pasta • 28 oz - drained nopalitos (cactus) • 1/3 cup - pepitas (green pumpkin seeds)

• 1 bunch (3 cups) of fresh cilantro, (leaves only) • 2 cloves of garlic, sliced • 1/3 cup - extra virgin olive oil

• 1 tomato, finely chopped

• 1 (1/3 cup) Anaheim Chile, finely chopped (remove seeds for less heat)

Featuring:

CACIQUE® GRATED COTIJA CHEESE

SKU # 10294276

Directions

1. Bring a large pot of salted water to a boil. Add pasta & cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup of cooking water, then drain. Return the pasta and cactus to the pot. 2. Add the pepitas to a blender. Then add in the cilantro, garlic, olive oil, and 1/2 cup of the reserved cooking water and puree until smooth.

3. Add the pepita, pesto, tomato, chile, and all but 2 tablespoons of the Cacique® Grated Cotija Cheese to the pot with the pasta and cactus. Toss to combine slowly adding the remaining 1/2 cup of cooking water as needed to loosen. 4. Season with salt and pepper. Serve topped with the remaining 2 tablespoons of Grated Cotija Cheese.