Our Cacio e Pepe recipe is ready in 30-minutes, uses one pot, and has under 400 calories per serving. Just create a traditional Roman sauce with pecorino-romano cheese and black pepper. Then toss in Broccoli Rabe which adds a good vegetal flavor and brightens the whole dish up. Buon appetito!
Recipe by Chef Jenn Louis
HOW TO PREPARE
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 6
INGREDIENTS
-1 bunch Broccoli Rabe
-1 lb dried spaghetti
-4 oz ground pecorino-romano, plus more for garnish
-2 Tbsp roughly ground black pepper
DIRECTIONS
1. Trim long bottom stems of Broccoli Rabe, about 4 inches, and discard. Roughly chop remaining leaves and thinner stems into 1/2” ribbons or strips. About 10 oz should remain. Set aside.
2. In a large pot of salted boiling water cook pasta until almost tender, about 8 minutes. Add Broccoli Rabe and cook until pasta is tender to your likeness, about 4 additional minutes.
3. Using a fine mesh sieve or colander, drain pasta and Broccoli Rabe, reserving 1 cup of cooking water.
4. Place pasta and Broccoli Rabe back into pot and stir over very low heat adding cheese, pepper and enough pasta water that the cheese becomes a soft sauce, about 2 minutes.
4. Divide pasta amongst plates and garnish with additional cheese.