Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

I could never follow a diet or a philosophy of eating if it does not give you the option, to at least every now and then, have a bowl full of pasta.

And I do mean pasta.

I do not mean noodles, in all of their variety – although I am partial to mung bean noodles. I do not mean spiralised vegetables masquerading as pasta; they have their place, but let’s call a spade a spade, shall we? They are vegetables, not pasta.

Maybe it’s my metabolism; I can eat a bowl of pasta for dinner and not get hungry again soon after. Maybe it’s the comfort that I seem to associate so strongly to pasta. For me, pasta is my ‘chicken soup’, a bowl full of pasta makes everything better, even for a little while.

Cacio e Pepe

 

This is not a new recipe, but it’s been all over the internet lately, which reminded me of just how yummy, how cheesy and how soothing to the soul this pasta dish is.

I wanted something green to cut through the cheese and provide some crunch and a contrasting lemon flavour, but be a purist if you like, and make this with normal spaghetti and omit the greens. Either way, you will thank yourself for both making and consuming this pasta dish. Unless of course you don’t like pepper…

Come and have a bowlful at this week’s Fiesta Friday with Angie, Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.

 

Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

Ingredients

  • 375g wholegrain spaghetti
  • 2 bunches broccolini
  • 2 bunches asparagus
  • 2 tablespoons oil
  • sea salt
  • ½ a lemon
  • 2 tablespoons butter
  • 1 (scant) tablespoon ground black pepper (plus a little more to finish)
  • 1 ½ cups finely grated pecorino (plus a little more to finish)

Method

  1. Cook the spaghetti in salted boiling water as per the packet directions until al dente, making sure to save ½ cup of the cooking water.
  2. In the mean time, preheat the oven grill (or broiler or bbq).
  3. Prep the broccolin and asparagus by trimming all woody and stringy parts. Spread them out evenly on a baking paper-covered sheet pan, drizzle with the oil and season with sea salt.
  4. Grill for to 5 to 7 minutes, or until cooked to your liking. Remove from the heat, squeeze over the lemon juice and keep warm.
  5. While the spaghetti and greens are cooking, melt the butter in a large, heavy-based frying pan over medium heat. Remove the pan from the heat and add the black pepper. Set aside for 3 to 5 minutes, swirling it a few times to allow the pepper to infuse into the butter.
  6. Return the butter to a medium-low heat and add in the reserved cooking water. Bring to a simmer and then add the spaghetti and the pecorino, using tongs to toss the mixture until the cheese melts into the liquid and coats the spaghetti evenly.
  7. Divide the spaghetti amongst four warmed bowls, top with broccolini and asparagus, sprinkle with extra pecorino and pepper, and serve immediately with a crisp, green salad.

 

 

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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

4 responses to “Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

  1. A classic with a twist, I like it.

  2. Have to agree there is nothing like a bowl of pasta. I am on the spiralized vegetable band wagon but in the end it’s as you said not pasta it’s vegetable. This dish sounds delicious.

  3. As much as I love the idea of spiralized vegetables – I don’t have a spiralizer – and pasta is just such a great standby. Thank you so much for bringing this to Fiesta Friday!

  4. Sounds delicious! Perfect comfort food. Spiralized vegetables do have their place but they are not really a substitute for the real thing.

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