Skillet Cacio e Pepe Tortellini with Wilted Greens: A Quick and Delicious Twist on a Roman Classic
Cacio e Pepe is a beloved Roman dish with ancient roots. It was traditionally made by shepherds in the Lazio region of Italy, where it was a simple and satisfying meal. The ingredients—pecorino cheese, black pepper, and pasta—were easy to come by and could be transported easily by the shepherds during their travels.
- Time: 20 min
- Servings: 4
Source: Recipes Maria
Ingredients
- packages fresh cheese tortellini – You can use any tortellini filled with cheese
- baby spinach or kale – These greens add a light, fresh element to balance the ri
- kosher salt – This will season the dish without overpowering it
- freshly ground black pepper – The key ingredient in a Cacio e Pepe dish, freshly
- olive oil – For cooking and creating the base for the sauce
- grated Pecorino Romano cheese – The classic cheese used in Cacio e Pepe, Pecorin
- water – To cook the tortellini and create a bit of sauce