Cacio e Pepe Grilled Cheese

That classic Italian favorite—Pasta Cacio e Pepe—is the inspiration for this grilled cheese. I’ve added a few different cheeses to complement the zip of black pepper. The bread is enhanced by spreading the outside of the bread slices with butter (which is standard for grilled cheese) and pecorino—that’s some major savory crunch—which complement the creamy interior—full of ricotta for creaminess and mozzarella for that cheesy pull. And, of course, the black pepper adds that signature kick. Feel free to dial up or down the amount of black pepper depending on your personal preference.

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Serves 2

INGREDIENTS

4 slices country bread
1 cup grated mozzarella
¼ cup ricotta
¼ cup freshly grated pecorino, divided, plus more for finishing
2 tbsp unsalted butter, softened
2 tsp freshly ground black pepper, divided
1 tsp kosher salt

METHOD

In a small bowl, make the filling. Combine mozzarella, ricotta, ⅛ cup pecorino and 1 tsp pepper and salt. Set aside.

In a second small bowl, combine butter with remaining pecorino and black pepper.

Spread butter mixture on one side (the ‘outside’) of each of the four slices of bread. Top two slices (buttered side down) with mozzarella mixture and top with the remaining bread slices, buttered side up. Place in a non-stick skillet on medium high heat. Use a second skillet bottom or spatula to gently press each sandwich down. When bottom becomes golden brown—approximately 3-4 minutes—carefully flip and continue to cook until bottom becomes golden brown—approximately 2-3 minutes. If necessary, cover pan for the last minute to melt cheese.

Cut each grilled cheese in half, finish with a generous showering of pecorino and serve immediately.