This inspiration combines the very best of Spaghetti Ail e Olio and Carbonara. Sautée garlic slices, walnuts, ground black pepper, and ground chili pepper in olive oil, then add in an egg once taken off the heat. Top with diced Caciocavallo cheese, plus freshly chopped basil and parsley. When warmed up and combined with the egg, this cheese provides a unique creamy mouthfeel that is equally light and rich.
Use a very thin slice of Caciocavallo cheese as a garnish, letting it melt slowly over the hot pasta. This dish also works beautifully with seafood, such as seared scallops, shrimp, or mussels!
We recommend you use these Saputo products for this dish!
Pear-shaped with a very thin, dry and smooth crust, our Caciocavallo cheese has a cream to yellowish interior and a consistent texture. Its flavour becomes more pronounced as it ages.
Our spaghetti are made from 100% Canadian Grade No.1 durum wheat semolina. Possibly the most classic cut of pasta, these long strands are traditionally used with tomato sauces, fresh vegetables or with fish.
Light to dark grey in colour, our ground black pepper has a hot and sharp flavour. Sprinkle to taste on your favourite dishes.
A spice consisting of dehydrated, ground chili peppers. Sprinkle to taste.
