Is it Dairy Free? Trader Joe's Cacio E Pepe Pasta Sauce With Pecorino Romano Cheese And Black Pepper (2024)

FAQs

Is it Dairy Free? Trader Joe's Cacio E Pepe Pasta Sauce With Pecorino Romano Cheese And Black Pepper? ›

Trader Joe's Cacio E Pepe Pasta Sauce With Pecorino Romano Cheese And Black Pepper. This product has 3 ingredients that have dairy.

Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.

Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta, usually spaghetti; plus the starchy water from cooking the noodles. You don't have to go to Rome to enjoy cacio e pepe.

Butter: Feel free to use less butter, if you prefer. Or you can also omit the butter entirely and just use extra starchy pasta water in its place, which is the traditional way to make cacio e pepe. Black pepper: I like my cacio e pepe heavy on the “pepe” (black pepper) and always add extra as a garnish.

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Trader Joe's Cacio E Pepe Pasta Sauce With Pecorino Romano Cheese And Black Pepper. This product has 3 ingredients that have dairy.

The most common reason that Cacio e Pepe comes out clumpy is that the cheese isn't tempered and it is added to the pasta when the pan is too hot.

Romano cheese can be made from the milk of cows, sheep, or goats. The traditional Italian version of Romano is made with sheep's milk and is called Pecorino Romano (translating to Roman cheese of the sheep), but in the U.S. it is most frequently made with cow's milk and is also referred to simply as Romano cheese.

It's typically made with just a few ingredients, but the key is in the technique. The pasta is cooked al dente and then mixed with cheese and pepper until it forms a creamy, luxurious sauce. It's a dish that is both rustic and sophisticated, and it's beloved by foodies all over the world.

This hard sheep's milk cheese can also be used in pizza, meatballs and patties, salads, soups and stews. It has a slightly sharp taste that pairs well with fruits, nuts, or toasted bread.

What pairs best with cacio e pepe? ›

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

I love serving Trader Joe's Cacio e Pepe Ravioli with a quick sauce made of crispy prosciutto, peas, sweet onion and parmigiano. This easy dinner recipe comes together in 20 just minutes with minimal ingredients.

Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects.

Parmesan

Parmesan is very similar in style to pecorino but it's made from cows milk and had a saltier, more savoury flavour that is less acidic. Texturally they are the same so it's an easy substitute.

When selecting cheese for your pasta, the contrasting flavors of Parmesan and Pecorino offer different paths. Parmesan's nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino's robust tanginess is perfect for robust tomato-based sauces.

Pecorino Romano is a hard, compact Italian sheep's milk cheese with a sharp and salty flavor that is ideal for grating and flavoring dishes. Its name derives from the Italian word pecorino, which means "sheep" and the Roman era during which the cheese was a food staple.

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

Chop up your bacon. Then serve the Cacio e pepe, top with chopped bacon, freshly grated pecarino Romano, and ground pepper and enjoy!

Peeled Tomatoes, Tomato Puree, Salt, Acidity Regulator: Citric Acid.