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Spaghetti with Caciocavallo and Garlic Sauce


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.

Chef Scott Brown

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!


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