Bucatini cacio e pepe with broccoli

Bucatini cacio e pepe with broccoli is inspired by the classic Roman recipe of cacio e pepe, enriched with the addition of broccoli, which adds a touch of color and a note of vegetables to this dish. Here’s how to prepare it:

Ingredients

• 400 g of bucatini
• 200 g of broccoli florets
• 200 g of grated Pecorino Romano cheese
• 1 teaspoon of whole black peppercorns
• Salt
• Extra virgin olive oil (optional)

Preparation

1. Start by bringing a pot of salted water to a boil. While waiting for the water to boil, wash the broccoli and chop the florets into small pieces.

2. Once the water reaches a boil, add the bucatini and cook according to the package instructions until al dente.

3. A couple of minutes after adding the bucatini to the water, also add the broccoli. Let them cook together with the pasta.

4. In the meantime, toast the peppercorns in a dry non-stick pan or with a drizzle of oil until they become fragrant. Then, lightly crush the toasted peppercorns with a mortar and pestle or the bottom of a pot to enhance their flavor. Ground pepper can also be used, but fresh provides a more intense aroma.

5. Drain the pasta and broccoli, reserving some of the cooking water.

6. Put the bucatini and broccoli back into the pot, add the grated Pecorino cheese and a grind of fresh pepper. If necessary, add some of the reserved cooking water to make the dish creamier.

7. Mix well to melt the Pecorino and combine all the ingredients until you get a cream that coats the pasta well.

8. Serve the bucatini cacio e pepe with broccoli immediately, finishing with an extra sprinkle of Pecorino and black pepper.

Curiosity

Cacio e pepe is one of the emblematic dishes of Roman cuisine. Its creaminess comes from the emulsion between the starch in the pasta cooking water and the Pecorino Romano, without the addition of cream or other fats. The addition of broccoli in this variant adds a touch of freshness and an extra nutritional contribution.