A huge thanks to our friends at In Bloom for sharing this inventive take on Cacio e Pepe. Pair with our Austin Hope Sauvignon Blanc and/or Austin Hope Estate Grenache.

Enjoy!

Ingredients:

1lb Fresh extruded pasta (cavatelli, mezze rigatoni, trombe, radiatore)

For Carrot Sugo:

Carrot juice 431 (1 pint)

White balsamic vinegar 25g

Kosher salt 10g

Xanthan gum 1/2t

Unsalted butter, cut into cubes 350g

For Black Pepper Cheese Fonduta:

Heavy cream 300g

Parmesan, grated 150g

Cream cheese 60g

Black peppers corn, toasted 3g

For Roasted Baby Carrots:

Tri-color baby carrots, scrubbed

Extra virgin olive oil (43 Ranch Picual is our local favorite)

Kosher salt as needed

Method:

Roasted Baby Carrots:

  1. Preheat oven to 375f.
  2. Remove the tops from the baby carrots, wash and reserve for garnish.
  3. Scrub and peel the carrots and cut into 1/3rds. In a mixing bowl, add the carrots, a drizzle of olive oil and a pinch of salt. Toss to combine and evenly coat. Add to ½ sheet pan lined with parchment, and roast until tender. About 10 minutes.

Carrot Sugo:

In a blender combine the carrot juice, white balsamic vinegar, salt and xanthan gum. Blend on high until well combined, and the xanthan gum is fully absorbed. About 1 full minute. Hold refrigerated, until ready.

Black Pepper Cheese Fonduta:

  • In a sauce pot, set over medium low heat add the peppercorns. Toast gently, moving frequently, until fragrant. About 90 seconds.
  • Add the heavy cream to the pot and warm gently to a light simmer. Don’t boil or reduce.
  • Once the cream/peppercorn mixture is hot, add to a blender with the cream cheese and parmesan. Blend on high until smooth. Taste and adjust seasoning. Hold hot until ready to serve.

To Finish:

  1. Bring a large pot of water to a boil, and season liberally with kosher salt. ( it should taste like a well-seasoned soup! )
  2. In a sauce pot, warm the carrot sugo to a simmer and whisk in the butter. Hold warm off the heat until pasta is ready.
  3. Once at a boil, add your pasta and cook until al dente. Drain and reserve 1 cup of pasta water.
  4. Add your cooked pasta to the sugo, cooking gently in the sauce to marry the flavors.
  5. **Use the reserved pasta water at any point to adjust consistency of the sauce.
  6. Spoon the warm fonduta to 4 bowls and then top with the pasta.  Garnish with the roasted carrots, and reserved carrot tops.