Product Details
Now gluten-free, our Cacio e Pepe delivers an extraordinary journey for the taste buds, owing to a creamy sauce of rich, sharp cheese with a hint of cracked peppercorns.
Gluten-free penne pasta (water, non-gmo corn flour, white rice flour), milk (vitamin D3 added), cheddar cheese (pasteurized milk, salt, culture, enzymes), peppercorn cheese (pasteurized milk, salt, pepper, culture, enzymes), Romano cheese (pasteurized part-skim cow’s milk, cheese culture, salt, enzymes), rice flour, water, butter (cream, salt), green and black peppercorns, salt, chipotle puree (red chile, water, chipotles [smoked red jalapeño], apple cider vinegar, lime juice, rice flour, sea salt, garlic, onion, honey, rosemary, thyme, sage, bay leaves), dehydrated garlic.
CONTAINS: Milk.
Ovens vary; cook to an internal temperature of 165°F as measured with a food thermometer. Keep frozen until ready to bake.
CONVENTIONAL OVEN: Preheat oven to 375°F. Cut a 2-inch slit in film. Place pan on baking sheet and bake on middle rack for 30 minutes. Remove film and stir gently. Return to oven and bake an additional 5 minutes or until product has reached 165°F. Remove from oven; contents will be very hot. Let set up to 5 minutes before serving.
MICROWAVE: Cut a 2-inch slit in film. Microwave on high for 3 minutes. Remove film and stir gently. Microwave for an additional 1 minute or until product has reached 165°F. Contents will be very hot. Let set up to 5 minutes before serving.
This journey, beginning with fresh, locally sourced milk and adding the passion and skill of artisan cheesemakers, culminates in the best of all deliciousness - amazing, gourmet cheese.
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