Best 4 Broccoli Cacio E Pepe Recipes

BROCCOLI CACIO E PEPE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Bring a large pot of salted water to a boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
• Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring to a simmer; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper, and salt.
• Transfer drained broccoli to a 9x13-inch baking dish. Pour sauce on top.
• Bake in the preheated oven until hot and bubbly, about 15 minutes. Broil until top starts to brown, 2 to 3 minutes.

CACIO E PEPE

Steps:

• Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
• Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

EASY CACIO E PEPE

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.

CACIO E PEPE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
• Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
• Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
• Enjoy!