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Ingredients

  • 1 head of Romanesco
  • 1 clove garlic
  • 120g Pecorino Romano cheese, 60g finely grated and 60g coarsely grated (about 1 cup of each)
  • 50g Parmigiano Reggiano cheese, finely grated (about 1 cup)
  • 500g orecchiette pasta
  • 2 tablespoons cream
  • 1 tablespoon + 2 teaspoons extra-virgin olive oil
  • 1 ½ teaspoons finely ground black pepper
  • Salt to taste

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Romanesco Cacio e Pepe

roasted romanesco

Method

Prepare the Romanesco

  • Remove the exterior leaves and core, then cut into bite-sized florets.
  • Wash and blanch the florets in a large pot of boiling salted water for about 3 minutes, until just tender.
  • Shock them in an ice bath or very cold water to stop the cooking. Set aside.

 

Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Reserve 1½ cups of the pasta cooking water before draining.

 

Prepare the Sauce Base

  • In a medium bowl, combine the finely grated Pecorino and Parmigiano.

 

Sauté the Garlic & Romanesco

  • Heat 1 tbsp olive oil in a pan over medium heat.
  • Add the garlic slices and sauté until lightly toasted (be careful not to burn them).
  • Add the Romanesco and a pinch of salt, tossing to coat in the oil.
  • Set aside.

 

Make the Cheese Sauce

  • Slowly whisk 1 cup of the reserved pasta cooking water into the cheese mixture until smooth.
  • Whisk in the cream, 2 tsp olive oil, and black pepper.

 

Assemble the Dish

  • Return the drained pasta to the pot.
  • Gradually pour in the cheese sauce, tossing to coat.
  • Let the pasta rest for 1-2 minutes, tossing frequently as the sauce thickens.
  • If needed, add more reserved pasta water to loosen the sauce.
  • Toss in the sautéed Romanesco.
  • Adjust salt to taste.
  • Plate the pasta and top with coarsely grated Pecorino.
  • Serve immediately!

Comments

'Cacio e pepe' simply translates as 'cheese and pepper'. This is a very classic Roman dish, simple and satisfying spaghetti (or in this case with orecchiette and Romanesco) adorned with just cheese, black pepper and some olive oil. A grown up and sophisticated mac ‘n’ cheese


Thanks to Ettrick Gardens for providing the romanesco used in the demonstration at the market
 
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