Broccoli Cacio E Pepe Recipes

CACIO E PEPE

Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

EASY CACIO E PEPE

Easy Cacio e Pepe image

Classy Italian mac and cheese basically. Add as much pepper as you like.

Provided by Brian Genest

Categories Pasta Main Dishes

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

½ (16 ounce) package bucatini pasta
1 cup grated Pecorino Romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon extra virgin olive oil, or as needed
3 teaspoons toasted black pepper, or more to taste
½ cup shredded Parmigiano-Reggiano cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g

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