Cacio e Pepe Mac ‘n’ Cheese with Chard

(from castro15’s recipe box)

Categories: Pasta


  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 large garlic cloves, chopped
  • Salt
  • 1 tbsp. each black peppercorns and pink peppercorns, coarsely ground in a spice mill or crushed together
  • 1 bunch Swiss chard, center stems removed and leaves thinly sliced
  • Freshly grated nutmeg
  • 1 cup mascarpone cheese
  • 1 cup fresh ricotta
  • 1/2 cup each Parmigiano-Reggiano and Pecorino Romano
  • 1 lb. fusilli lunghi or fusilli


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

  2. In a large skillet, heat the oil 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.

  3. In a large bowl, mix the cheeses.

  4. Salt the boiling water and add the pasta. Cook until 1 minute shy of package direction. 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.

Email to a friend | Print this recipe | Back