Cacio e Pepe Noodle Soup
This simple but satisfying "cheese" and "pepper" soup is loaded with No Yolks® Broad for a tasty variation of an Italian classic pasta dish.
Ingredients
- 8 oz. No Yolks® Broad
- 2 Tbsp olive oil
- 1 head rapini, trimmed and chopped
- 1/2 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 6 cup reduced sodium vegetable broth
- 1/2 cup 35% heavy cream
- 1 cup Pecorino Romano cheese, grated and divided
- 2 tsp freshly cracked black pepper
Directions
- 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.
- 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.
- 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
