I just landed in New York (yayyyy), so thought it appropriate to share my newest creation, inspired by one of my favorite food stops (esp for pasta) in Brooklyn, Misi.You may have seen their whipped ricotta toast on the internets before (a must-Google if you haven't), and it's even better than it looks. Creamy, whipped ricotta piped stunningly onto the best toasty, chewy bread. It's somehow light and decadent all at once.So, naturally, I decided to make it myself at home, only more alla "me" and with a nod to cacio e pepe.This Whipped Cacio e Pepe is my new obsession. It's creamy, dreamy, and surprisingly high protein thanks to the ricotta, pecorino, and, of course, collagen peptides! It's SO easy to make—just blend everything together and pipe/spread it on toast. It's the perfect fancy snack or light lunch, and I just knoooow you're gonna love it.If you're not into toast (who in the actual heck are you), you can also use this whipped deliciousness as a pasta filling or even a dip for garlicky bagel bites or veggies. Soooooo many possibilities. Enjoy, my friends!
To a food processor or blender, add all ingredients and process until smooth.
Pipe onto toast, use as a dip, fill some fresh pasta, or use whatever other way you’d like!
Notes
Especially if piping into toast or using as a pasta filling, I recommend adding to a piping bag and chilling for a few hours before piping into toast or into the pasta!
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
