Smoked Gouda, Chicken, and Arugula Cacio e Pepe

Recipe Creator: Bothwell Cheese

Add a flavourful twist to cacio e pepe with Smoked Gouda. This cheese is permeated with natural maple wood smoke which makes this dish even more decadent. This recipe only requires a few simple ingredients, making it the perfect impromptu choice for pasta night!


  • ½ lb. spaghetti, cooked al dente
  • 2 tbsp. butter
  • 1 ½ cup rotisserie chicken, shredded
  • 4 cup arugula, loosely packed
  • ½ cup Smoked Gouda (170g, 540g) or Smoked Parmesan, grated
  • ¼ cup Smoked Gouda (170g, 540g) or Smoked Parmesan, grated
  • Freshly cracked black pepper to taste


  1. In a medium-large frying pan on medium high heat, toss cooked spaghetti and butter to
  2. Add chicken and cook until warmed.
  3. Add arugula and sauté until wilted. Add ½ cup of cheese and mix until combined.
  4. Divide pasta evenly on plates and finish with remaining cheese.
  5. Season with fresh cracked pepper to taste.
  6. Enjoy!