Quick & Easy Pasta Dish from The Mockingbird Executive Chef Brian Riggenbach

Posted: 1:07 PM, Apr 17, 2018
Updated: 2018-04-17 18:07:26Z

The Mockingbird Executive Chef Brian Riggenbach made Tagliatelle Cacio e Pepe with Snap Peas and Country Ham. The Mockingbird is one of more than 60 area restaurants participating in Dining Out for Life on Tuesday, April 17. Restaurants participate in Dining Out for Life by donating a generous percentage of the day’s sales from one or more meal services to Nashville Cares. For a complete list of participating restaurants go to  The Mockingbird is located at 121 12th Ave N, Nashville, TN 37203. For more information, visit or call (615) 741-9900. 


Yield 4 servings


For the cacio e pepe butter -
 8 ounces, 2 sticks butter, unsalted, at room temperature
 7 ounces freshly grated parmesan, or pecorino 
1 1/2 TBL freshly ground black pepper 
1 each lemon, zest only

For the pasta -
1 pound tagliatelle, fresh if possible 
2 TBL extra virgin olive oil 
1 shallot, diced 
1 pound sugar snap peas, julienned 
12 ounces country ham, very thinly sliced, or prosciutto 


Make the cacio e pepe butter. Place the butter, parmesan, black pepper and lemon zest in the bowl of a food processor and pulse until well combined, transfer to an airtight container and reserve. Cook the pasta according to the manufacturer's directions. Meanwhile heat a saute pan over medium high heat, and slick with the olive oil. Once shimmering, add the shallots and cook until just beginning to soften, about 1 minute. Add about 3/4 cup of compound butter to the pan, and melt, stirring constantly with the shallot mixture. When the pasta is al dente, transfer to the saute pan and toss with the sauce to evenly coat. Add in the snap peas and stir just to combine, then divide among serving plates. Top each portion with 3 ounces of country ham and serve immediately.

This recipe yields more compound butter then you need, it stores well in the fridge, and for up to 3 months in the freezer.