Name: Bucatini Cacio e Pepe with Roasted Broccoli Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 bunch broccoli, cut into florets approximately 1-2” in length; 2 Tbsp olive oil; 1 Tbsp fresh lemon juice; 2 pinches red pepper flakes; Salt and pepper, to taste; 8 oz uncooked bucatini (can substitute with spaghetti); 2 Tbsp butter; 1 tsp freshly-ground coarse black pepper; 2 oz finely-grated Pecorino-Romano cheese or Parmesan

Jump to Recipe· 4.1 from 79 reviews

If you are craving a dish that feels both comfortingly familiar and excitingly fresh, the Bucatini Cacio e Pepe with Roasted Broccoli Recipe is your new go-to. This pasta blends the classic Italian flavors of creamy cheese and bold black pepper with the bright, slightly smoky taste of roasted broccoli, creating a wonderful harmony of textures and flavors. It’s simple enough for a weeknight dinner but sophisticated enough to impress guests, making it one of those special dishes that rises to every occasion.

Ingredients You’ll Need

The image shows an arrangement of fresh ingredients on a white marbled surface. On the right side, there is a bundle of uncooked yellow spaghetti noodles stacked neatly. Below and to the right, there are many bright green broccoli florets scattered loosely. At the top left, a white bowl is filled with shredded pale yellow cheese. Below it, another white bowl holds coarse black pepper. At the bottom left, a small wooden bowl contains red chili flakes. Above the spaghetti, there are two halves of a bright yellow lemon. photo taken with an iphone --ar 4:5 --v 7

Just a handful of thoughtfully chosen ingredients come together to make this dish shine. Each piece plays a crucial role, balancing richness, spice, freshness, and a lovely bite to create the perfect plate.

Broccoli: Fresh florets roasted to bring out a slightly caramelized, nutty flavor that adds wonderful texture and color.
Olive oil: Used to lightly coat the broccoli ensuring it roasts beautifully and gains that crispness.
Fresh lemon juice: A bright splash that lifts the broccoli’s flavor and adds a fresh zing.
Red pepper flakes: Just a pinch to add warmth and a subtle kick that wakes up the palate.
Salt and pepper: Essential seasonings that bring out every flavor’s best.
Bucatini pasta: This tubular pasta holds onto the luscious sauce perfectly but you can swap in spaghetti if needed.
Butter: Melts with the pepper to create a fragrant, silky base for the sauce.
Freshly ground coarse black pepper: The hero spice in Cacio e Pepe, blooming in the butter for that signature peppery punch.
Pecorino Romano cheese (or Parmesan): Finely grated for a salty, creamy depth that binds the sauce into a glossy coating on every strand of pasta.

How to Make Bucatini Cacio e Pepe with Roasted Broccoli Recipe

Step 1: Roast the Broccoli to Perfection

Start by preheating your oven to a blistering 450 degrees Fahrenheit, which is just right for roasting broccoli to tender-crisp glory with a hint of caramelization. Toss the broccoli florets with olive oil, fresh lemon juice, red pepper flakes, plus salt and pepper for seasoning before spreading them evenly on a baking sheet. Roast for 10 minutes—you’ll know they’re ready when they have those lovely golden edges and a fragrant, slightly smoky aroma. Setting this aside will allow the flavors to develop beautifully while you prep the rest.

Step 2: Cook the Pasta Just Right

Bring a large pot of salted water to a rolling boil and add your bucatini. Cook until just shy of al dente—about two minutes less than the package suggests. This ensures they stay firm enough to finish cooking gently in the sauce, soaking up all those flavors without going mushy. Don’t forget to reserve some pasta water before draining; it’s the secret to perfect sauce texture.

Step 3: Prepare the Peppery Butter Sauce

While the pasta is cooking, melt the butter in a skillet over medium heat. Add the freshly ground black pepper and toast it for about 30 seconds to bloom its flavor and aroma into the butter. Turn off the heat once you get that fragrance filling the kitchen—that pepper butter base is crucial and makes all the difference in this Bucatini Cacio e Pepe with Roasted Broccoli Recipe.

Step 4: Combine Pasta, Sauce, and Cheese

Using tongs, transfer the drained bucatini directly to your pepper butter skillet. Pour in about one-third cup of the reserved pasta water and toss everything together to start creating that silky sauce. Add a quarter of your finely grated Pecorino Romano cheese, tossing until it melts completely and clings to the pasta. Repeat this gradual cheese addition step by step until you’ve used it all, adding more pasta water if the sauce needs loosening. The result should be a smooth, glossy, creamy coating that is both rich and light.

Step 5: Fold in the Roasted Broccoli

Last but not least, gently fold the roasted broccoli into the cheesy pasta, allowing its warm, roasted flavors to meld perfectly with the sauce. Serve immediately to enjoy the contrast between the tender pasta and crisp-tender broccoli at its best.

How to Serve Bucatini Cacio e Pepe with Roasted Broccoli Recipe

The image shows a white plate filled with one main layer of light yellow spaghetti noodles mixed with several pieces of bright green broccoli florets spread evenly throughout. The spaghetti appears soft and slightly shiny, while the broccoli looks cooked but still firm with a slightly crisp texture. On top of the noodles and broccoli, there is a light dusting of finely shredded white cheese scattered around. A silver fork with a white handle is placed on the bottom left edge of the plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For finishing touches, consider adding a generous sprinkle of freshly grated Pecorino or Parmesan and an extra crack of black pepper right before serving. A drizzle of high-quality extra virgin olive oil can also enhance the dish’s richness and add a subtle fruity note. These simple garnishes elevate the visual appeal and flavor intensity, making every bite memorable.

Side Dishes

This pasta pairs beautifully with crisp green salads featuring lemon vinaigrette or tangy pickled vegetables that cut through the richness. For a heartier meal, garlic bread or a warm, crusty loaf is perfect for mopping up any leftover sauce on the plate. These sides keep the meal balanced and inviting.

Creative Ways to Present

For a fun twist, serve the bunatini in individual shallow bowls, nestling the broccoli on top like a vibrant garnish. You could also add toasted pine nuts or chopped herbs such as parsley or basil for pops of flavor and texture contrast. Presenting it family-style on a large platter encourages sharing and conversation around this delicious meal.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Bucatini Cacio e Pepe with Roasted Broccoli Recipe, store them in an airtight container in the refrigerator for up to two days. The pasta may soak up a little sauce while resting, but it will still taste delightful when reheated thoughtfully.

Freezing

Although freshly made cacio e pepe is best enjoyed immediately, you can freeze the cooked pasta without the broccoli for longer storage. Freeze in a sealed container or heavy-duty bag for up to one month. Thaw overnight in the refrigerator before reheating gently to preserve texture and flavor.

Reheating

When reheating, warm the pasta slowly in a skillet over low heat, adding a splash of water or broth to revive the silky sauce. Fold in the roasted broccoli towards the end to keep it from overcooking. Avoid microwaving straight from the fridge if you want to maintain that lovely creamy texture and peppery aroma.

FAQs

Can I use other types of pasta instead of bucatini?

Absolutely! While bucatini is traditional and holds the sauce beautifully, spaghetti or even thick linguine work well as great alternatives for this dish.

Is Pecorino Romano the only cheese to use here?

Pecorino Romano is preferred for its sharp, salty bite, but Parmesan can be a delicious substitute if you prefer a milder flavor. Just make sure to use freshly grated cheese for the best melting and flavor.

How spicy is this dish with the red pepper flakes?

The red pepper flakes add just a subtle warmth, not overwhelming heat. You can always adjust the amount to your taste or omit it altogether if you prefer no spice.

Can I roast the broccoli ahead of time?

Yes, you can roast the broccoli a few hours in advance and keep it at room temperature or refrigerate lightly covered. Just give it a quick toss in the warm pasta at the end to refresh the flavors when serving.

What’s the secret to a creamy sauce without cream?

The magic is in the gradual addition and melting of the Pecorino cheese combined with starchy pasta water and butter. This process creates a luxuriously glossy sauce that’s truly all-natural and deliciously rich.

Final Thoughts

This Bucatini Cacio e Pepe with Roasted Broccoli Recipe is one of those dishes that feels like a warm hug for your taste buds—simple, comforting, and effortlessly elegant. I can’t recommend it enough whether you’re cooking for family, friends, or simply indulging yourself. Give it a try and watch it quickly become a beloved classic in your kitchen!