⇨ For written recipe:
***TIPS***
1. When you heat up the milk and cream, remember NOT to let it boil!
2. Always remember to save some of that water that you cook the pasta in and then add some when adding the cream at the end for extra creaminess!
3. Be careful not to let this dish get too dry, so again, ADD SOME OF THAT PASTA WATER! 😉
4. Feel free to use any type of pasta you like with this dish! Experiment!
INGREDIENTS
350g (12-13 oz) PACCHERI
250g (9 oz) CACIOCAVALLO CHEESE
200ml (3/4 – 1 Cup) MILK
200ml (3/4 – 1 Cup) CREAM
50g (1-2 oz) GROUND PISTACHIO
50g (1-2 oz) PARMESAN CHEESE
SUNDRIED TOMATOES
⇨ For more recipes every week, don’t forget to subscribe:
⇨ Follow me on Facebook here:
This super simple recipe uses some very precious ingredients, including the amazing caciocavallo cheese that is famous across Southern Italy. If you can’t get this cheese, don’t worry! You can always swap it out for a semi-mature cheddar or even a provolone.
It’s a fantastic pasta dish that you can use to easily impress friends and family and you can rustle it up in no time at all! Enjoy!
Music
Festival – Topher Mohr and Alex Elena
#Italianfood #pasta #vegetarian #cheese #pistachio #sundriedtomatoes #cooking #cookthis #food #hungry #dinner #delicious #italy