Cacio e Pepe w/ Garlicky Greens
Yield: 4 servings
  • ¼ cup olive oil
  • 4 tbl unsalted butter
  • 2-3 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 16oz broccolini or broccoli rabe, cut into roughly bite-sized pieces
  • 1 tbl cracked black pepper
  • 1lb broccolini (or broccoli rabe)
  • 1 lb bucatini (or spagetti)
  • 2 cups freshly grated pecorino romano
  • salt and pepper
  1. Put water on to boil for the pasta - use less water than you usually do here because we want extra starchy water for the sauce.
  2. Heat a large saute pan with the olive oil and butter and once bubbling, add the garlic and pepper, stirring until the edges of the garlic start to brown. Immediately add the broccolini and a generous sprinkle of salt. Lower the heat to medium and cook until tender but still firm.*
  3. Salt the pasta water once it is at a rolling boil then add the pasta and cook until al dente.
  4. Meanwhile, in a large bowl, combine 1.5 cups of the Pecorino Romano and black pepper and ladle in about a ½ cup of pasta water, stirring constantly to help emulsify the two into a kind of paste.
  5. Add the pasta and toss to coat completely before mixing in the greens.
  6. Serve immediately with a final flourish of cheese and black pepper.
*The greens can be set aside for up to an hour or so at this point. If they get cold, heat slightly just before adding to the pasta (these could even be made a day or two in advance and kept in the fridge until ready to reheat).
Recipe by Eat Some Wear Some at