TJ’s Cacio E Pepe Pasta Sauce


“A creamy, cheesy pasta sauce made wth Pecorino Romano and Black Pepper”

Trader Joe’s Cacio e Pepe pasta sauce has been getting a lot of buzz since they released it, so I had to give it a try. You know what? It is pretty good. I made a fettucine cacio e pepe with it which turned out to be quite tasty. Making a cacio e pepe (“cheese and pepper”) pasta dish with this could not be easier, basically cook your pasta, open the jar and combine things. The sauce right out of the jar is very, very thick. Note that a a few spoons of it go a long way, meaning obviously you would not use this whole jar to make say 2 or even 4 portions. The Nutrition label suggests one jar makes 7 servings. My suggestion is basically use a nice huge heaping 2 tablespoons of sauce per portion of pasta, which you will thin a bit with some of the pasta cooking water later to get a consistency you like to coat the pasta.

TIP: I suggest making this with one of TJ’s excellent Artisan Pasta varieties (spaghetti , fettuccine, radiatore…) Of course shaped pastas, like ziti, are wonderful as well with this type of creamy sauce. You could even do a pan fried Gnocchi.

Cook your pasta, slightly less than al dente, then drain it (saving a 1/2 cup water). Finish your al dente pasta in a pan with a little saved pasta water and a nice grind of black pepper, and add the cacio e pepe sauce, mixing it up a nicely with tongs to coat the pasta, adding a few tablespoons of pasta water as needed, get it to your desired consistency and turn off the heat. Serve immediately.

Naturally they are saving a bit on some ingredients, for example this contains sunflower oil not olive oil. Don’t worry you will fix it up so when you plate it. When you serve, grate a nice hit of fresh Pecorino on top, a bit of freshly ground pepper, and if you like a drizzle of your best EVOO. I even put a wee bit of chopped arugula for color (a Roman would protest any addition to the 2 ingredients). If you wanted to put some grated Parmigiano or Grana, they could be delicious additions but again I would not tell your Roman friend about it.

It says once the jar is opened, refrigerate it and use it up within 3 days. I didn’t want to have it again so soon, so I figured I would just put the jar in the freezer. The following week I did an overnight defrost in the fridge and that seemed to work fine. Naturally you can do other things with this sauce besides using it on pasta. You could use some on vegetables (brussel sprouts, potatoes?) and even mix some into scrambled eggs….?

https://www.traderjoes.com/home/products/pdp/070650

Having said this I am all for making a real Cacio e Pepe from scratch once in a while. Cacio E Pepe is basically two ingredients (Pecorino cheese and Black Pepper) and that’s where the magic happens getting it to emulsify (and not become gloppy). You may have to make it a few times to get the hang of it but once you do, you will really get a great deal of pleasure from making it yourself no doubt. I liked this guy’s take on making it (tip don’t use very hot water to mix with the grated cheese to make the emulsion though and don’t let the cheese boil, just get it warmed up so it doesn’t break) TIP: A few teaspoons of a corn starch slurry makes this foolproof BTW. In fact the Trader Joe Cacio e Pepe sauce incorporates corn starch.

A 14.5 oz jar of TJ’s Cacio e Pepe sauce costs $3.50.

If you get into Cacio E Pepe and want to try to make the sauce yourself yourself, watch these two pro’s, absorb some of their ideas and I bet you will end up with a terrific authentic Cacio e Pepe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: