Cacio e Pepe w/ Smithfield Fresh Pork Tenderloin Recipe
Nick @ DudeFoods.com
Cacio e Pepe is simple and great on its own, but when you add pork tenderloin it's even better!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 16 ounces pasta such as spaghetti or bucatini
- 6 tablespoons butter cubed
- 2 teaspoons freshly ground black pepper
- 1 1/2 cups Parmesan cheese grated
- 2/3 cup Romano cheese grated
Cook Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin according to the directions on the package. It can also be cubed prior to cooking to shorten the cooking time.
Bring 4 quarts of water to a boil, season with salt and add pasta.
Cook pasta until 2 minutes before tender (according to the directions on the package), drain and save 1/2 cup of the pasta cooking water.
Add 4 tablespoons of butter to a large skillet over medium heat. Add pepper to melted butter.
Add the 1/2 cup of pasta water to the skillet and bring to a simmer. Add pasta and remaining butter.
Reduce heat to low and add Parmesan and Romano cheeses. Remove from heat and continue stirring until the cheese melts.
Cube Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin — if you didn’t do so prior to cooking — toss with pasta and serve.