Bucatini Cacio e Pepe with Broccoli – A Twist on the Classic Roman Dish
This flavorful recipe is a delightful variation of the classic cacio e pepe, traditionally made with just pasta, Pecorino Romano, and black pepper. In this version, we introduce the vibrant addition of tender broccoli, adding both color and texture to the dish. With just a few simple ingredients, this is a dish that elevates comfort food to a whole new level.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bucatini pasta | 320g |
| Pecorino Romano cheese | 150g |
| Black pepper | To taste |
| Broccoli florets | 350g |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 20g |
| Carbohydrates | 60g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 500mg |
Preparation Steps:
-
Prepare the Water: Begin by boiling a large pot of water. This will be used both for cooking the bucatini pasta and blanching the broccoli, so make sure you have enough water to accommodate both ingredients.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Cook the Broccoli: While waiting for the water to come to a boil, break the broccoli into small florets. Once the water is boiling, add the broccoli and cook for about 4-5 minutes until tender but still vibrant in color. Drain the broccoli, but reserve some of the cooking water for later use.
-
Crush the Pepper: While the broccoli is cooking, take a few black peppercorns and crush them lightly using a mortar and pestle, or the back of a spoon. This will release the essential oils in the pepper and provide a deeper flavor to the dish.
-
Toast the Pepper: Heat a large, non-stick skillet over medium heat. Add the crushed black pepper to the dry pan and toast for about 1-2 minutes, shaking the pan occasionally to avoid burning. Once toasted, add a few tablespoons of the broccoli cooking water to the skillet, allowing the pepper to infuse the liquid.
-
Grate the Pecorino: While the pepper is toasting, grate the Pecorino Romano cheese. Set it aside for the next step. To prevent the cheese from clumping when added to the hot pasta, you can warm it slightly by placing it in a bowl over a steaming pot of water (or in the microwave for a few seconds).
-
Cook the Bucatini: Once the broccoli is ready, add the bucatini to the same pot of boiling water. Cook the pasta according to package instructions, about 8-9 minutes, until al dente.
-
Combine the Pasta and Broccoli: Once the bucatini is ready, drain it and immediately transfer it to the skillet with the toasted black pepper. Add the cooked broccoli to the pan as well. Toss everything together to coat the pasta and broccoli with the pepper-infused cooking water.
-
Add the Pecorino: Turn off the heat and add the grated Pecorino Romano to the pasta. Toss gently, allowing the cheese to melt into a creamy sauce, binding the pasta and broccoli together.
-
Serve and Enjoy: Your bucatini cacio e pepe ai broccoli is ready to be served! The creamy Pecorino sauce, with the kick of black pepper and the freshness of broccoli, creates a balanced and satisfying meal. Serve hot, and if desired, sprinkle some extra grated Pecorino on top for a richer flavor.
Tips for the Perfect Bucatini Cacio e Pepe ai Broccoli:
- Pepper: The key to this dish lies in the pepper. Don’t be shy with it! If you love a bit more spice, you can always add more freshly cracked pepper to your taste.
- Broccoli: If you want to add more texture, you can slightly char the broccoli florets by placing them under a broiler for 1-2 minutes after cooking.
- Pecorino Romano: If Pecorino Romano is too sharp for your taste, feel free to substitute with Parmesan, though it will slightly change the flavor profile.
Why You’ll Love This Dish:
This recipe is a perfect blend of creamy, peppery, and fresh flavors, with the heartiness of bucatini pasta and the added health benefits of broccoli. It’s the perfect weeknight meal that’s simple to make, yet bursting with rich, comforting flavors. The addition of broccoli not only adds a beautiful green contrast but also a nutritional boost, making it a well-rounded dish that’s both satisfying and delicious. Whether you’re a fan of classic Roman pasta dishes or looking to try something new, this recipe is sure to impress.
Total Time: 25 minutes
Servings: 4
Cuisine: Italian
Enjoy your Bucatini Cacio e Pepe ai Broccoli with a glass of crisp white wine or sparkling water for a refreshing meal that’s sure to be a hit at the dinner table!
