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Recipe: Cacio e Pepe with Kale Caesar Salad by Chef Sasha Grumman

Paige Smith|Jun 10, 2020

Here's a recipe for Cacio e Pepe with Kale Caesar Salad from Executive Chef Sasha Grumman of Rosalie that utilizes a Made In 

Stock Pot


Stainless Clad Frying Pan


Cacio e Pepe Ingredients

1/2 lb Barilla spaghetti 1/4 C grated parmigiano reggiano 1/4 C grated pecorino romano 8 T (1stick) butter, unsalted, small cubes 1 Ea. egg yolk, large brown cage free 2 T salt (Jacobsen's Kosher Salt) 20 turns black pepper


Fill a 4-6 QT pot with water and bring to a boil, add salt (should taste like the sea!)

Add spaghetti to boiling water and make sure all noodles are submerged.

In a saucepan, add half of the butter and 4 ounces of pasta water, let butter melt, turn heat off.

Add black pepper.

Boil pasta for 9-10 minutes, until al dente.

Add cooked pasta to saucepan and toss – Reserve pasta water!

Turn saucepan on medium heat, add the remainder of butter, Parmigiano & pecorino. If the sauce is too thick, add a little pasta water, bring up to a quick boil, turn off heat. (This should create a nice glossy coating on the pasta)

Taste for seasoning, adjust as you wish.

Use tongs to twirl the pasta onto a plate and make sure to use a spatula for any sauce left behind.

Create a nest in the pasta and place the yolk in the middle.

Top with a little flake salt, a few more turns of black pepper, and serve.

Kale Caesar Salad Ingredients

2 bunches Lacinato kale 2 heads romaine hearts 2 T caesar dressing 1 C cherry tomatoes, halved 1 Ea. avocado, diced ¼ C grated Parmigiano Reggiano 10 turns black pepper To Taste extra virgin olive oil, (California Olive Ranch)


Wash kale leaves, de-stem and tear into bite sized pieces by hand.

Add kale to a mixing bowl with a small pinch of salt and massage leaves thoroughly. (KEY technique to make sure the fibers that are naturally tough in kale are broken down).

Cut romaine hearts into one inch pieces, add to mixing bowl.

Add your favorite Caesar dressing and mix thoroughly.

Add cherry tomatoes, avocado and black pepper and toss.

Taste the salad for seasoning and separate into two bowls.

To finish, sprinkle the salad with the Parmigiano, your favorite extra virgin olive oil, and serve.

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