Grandma Velia’s Pasta di Cacao with Italian Cream Sauce

This SAVORY CHOCOLATE pasta dish is the rage in Tuscany, and we want you to try it, too! Get all the healthy antioxidants from chocolate without all the sugar! The Tuscans enjoy this pasta served with a cream-based sauce, akin to our American Alfredo, with generous sprinklings of high quality Pecorino Romano cheese.

This recipe makes two entrees or four side servings. Chef’s tip: once your pasta water comes to boil, this dish comes together very quickly so have the rest of your meal ready to go.


8 ounce package of Clario Farms’ Pasta di Cacao

3/4 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/2 cup finely grated Pecorino Romano cheese
1/4 teaspoon salt
pinch of nutmeg
pinch of pepper

Set large pot of lightly salted pasta water to boil (2 tablespoons salt for 6 quarts water). Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding salt, nutmeg, pepper and cheese. Mix until cheese is fully incorporated.

Cook fettuccine for about 2 minutes in pot of boiling salted water, until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Add fettuccine and 1/4 cup reserved water to the cream sauce. Toss, adding more cooking water if necessary. In traditional Italian style, pasta will be very lightly coated with the sauce.  Garnish with additional cheese on top.


For a list of other pasta flavors available THIS WEEK, please go to: