Spaghetti with caciocavallo cheese and lemon

We discovered and familiarized ourselves with typical Campania products after managing for 1 1/2 years Bocconci — an Italian franchise restaurant. Our menu consisted of a wide range and use of typical products from the Southern Italian region — the Campania. These included Mozzarella di Bufala DOP, salumi & bresaola di bufala, cheeses like ricotta di bufala, burrini, and caciocavallo. Having these high quality and particular products at hand helped us create many innovative dishes also typical of the region. One of our favourites was pasta with caciocavallo and lemon. Incidentally I found this cheese at the local supermarket and immediately added it to my trolley. So, for lunch today we prepared:

[caption id=”attachment_1509" align=”aligncenter” width=”500" caption=”Pasta with caciocavallo & lemon”]

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Prep time: 5 minutes
Cook time: 10 minutes

Ingredients for 4 persons:

• 400g spaghetti
• 100g caciocavallo cheese
• 1 lemon rind, grated
• 200ml fresh cream
• butter
• salt
• pepper

Thinly slice the caciocavallo. Heat 2 knobs of butter in a pan, add the lemon rind and cook for a couple of minutes. Combine the cream and the cheese and leave on low heat until the cheese dissolves and the mixture becomes dense. Keep stirring continuously. Season with salt as necessary. In the meantime, boil the pasta until al dente. Drain pasta, add to the cheese sauce and stir quickly for about 2 minutes. Serve and eat immediately.

For a lighter version of this recipe you may wish to use milk instead of fresh cream.