Cacio e Pepe Noodle Soup

  • Servings: 6
  • Prep: 10 mins
  • Cook Time: 25 mins

This simple but satisfying “cheese” and “pepper” soup is loaded with No Yolks® Broad for a tasty variation of an Italian classic pasta dish.


8 oz.No Yolks® Broad
2 Tbspolive oil
1 headrapini, trimmed and chopped
1/2 lbmushrooms, sliced
2 clovesgarlic, minced
1/2 tspsalt
6 cupreduced sodium vegetable broth
1/2 cup35% heavy cream
1 cupPecorino Romano cheese, grated and divided
2 tspfreshly cracked black pepper


  1. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook rapini, mushrooms, garlic and salt for 5 to 8 minutes or until mushrooms start to brown and rapini starts to soften.
  2. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Stir in pasta and cook for 10 minutes or until pasta is tender.
  3. Stir in cream; bring back to a simmer. Remove from heat. Stir in 3/4 cup cheese and black pepper. Serve with sprinkle of remaining cheese.


  • Substitute vegetable broth with chicken broth if desired.
  • Substitute Pecorino Romano with Parmesan cheese if desired.