PepperHouse Smoked Hummus Cacio e Pepe
Creamy, cheesy, and ready in minutes. PepperHouse Smoked Hummus is the secret ingredient to this simple spin on a classic pasta dish.
- In a large pot, bring 6 quarts of water to a boil. Season with salt and add pasta. Cook pasta according to package instructions.
- Add the hummus to a large pot or skillet, combining with small amounts of reserved pasta water at a time until the hummus reaches a creamy sauce consistency.
- Stir in the pasta. 1 cup of Parmigiano Reggiano, stirring it into the pasta until melted. Remove pot from heat, making sure pasta is coated sauce.
- Top with more grated Parmigiano Reggiano.
- Serve and enjoy!