Description
This Bucatini Cacio e Pepe with Broccoli is a creamy, peppery, and cheesy pasta dish that’s effortlessly roasted and tossed to perfection. Combining the nutty flavor of Pecorino-Romano cheese with the rustic texture of roasted broccoli, this recipe offers a delicious twist on a classic Italian favorite that’s perfect for any occasion.
Ingredients
Broccoli
- 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
Pasta
- 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
Instructions
- Preheat and Prepare Broccoli: Preheat the oven to 450˚F and line a baking sheet with a silicone mat or parchment paper.
- Season and Roast Broccoli: In a large bowl, combine the broccoli florets with olive oil, fresh lemon juice, red pepper flakes, salt, and pepper. Toss well to coat evenly. Spread the broccoli in a single layer on the prepared baking sheet. Roast for 10 minutes until tender and slightly caramelized. Remove from the oven and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, approximately 2 minutes less than the package instructions state. Reserve some pasta water before draining.
- Prepare Pepper Butter Sauce: While the pasta cooks, melt butter in a skillet over medium heat. Add freshly ground black pepper and cook for about 30 seconds to bloom the pepper, releasing its aroma and flavor. Turn off the heat and set the skillet aside.
- Toss Pasta with Sauce: Using tongs, transfer the cooked pasta directly from the pot to the skillet with the pepper butter sauce. Add about 1/3 cup of the reserved pasta water and toss to combine.
- Add Cheese Gradually: Sprinkle a quarter of the grated Pecorino-Romano cheese over the pasta and toss to combine. Repeat adding cheese in small increments, waiting for it to melt between additions. This gradual process creates a smooth and creamy sauce. If the sauce becomes too thick, add a few more tablespoons of pasta water as needed.
- Fold in Broccoli and Serve: Gently fold the roasted broccoli florets into the pasta, ensuring even distribution. Serve immediately with extra freshly ground black pepper and additional grated cheese on top. Enjoy while hot!
Notes
- For a vegetarian option, use vegetarian-friendly Pecorino-Romano or Parmesan cheese.
- You can substitute bucatini with spaghetti or any other long pasta.
- Reserve some pasta water carefully before draining to help achieve the creamy sauce consistency.
- Adjust red pepper flakes according to your heat preference.
- Serve immediately to enjoy the best texture and flavors.
