Best 2 Broccoli Cacio E Pepe Recipes
**Broccoli Cacio e Pepe: A Delightful Fusion of Italian Classics**
Broccoli Cacio e Pepe is a remarkable dish that seamlessly blends the classic Roman pasta dish Cacio e Pepe with the goodness of broccoli. This innovative recipe combines the rich, cheesy flavors of Cacio e Pepe with the vibrant, slightly bitter taste of broccoli, resulting in a harmonious and flavorful experience. Discover the art of preparing this delectable dish with our carefully curated collection of recipes, each offering unique variations and insights into the culinary magic of Broccoli Cacio e Pepe. Embark on a culinary journey as we explore different techniques, ingredient combinations, and presentation styles, ensuring a delightful experience for both novice and experienced home cooks alike.
CRISPY MUSHROOM CACIO E PEPE
Elevate cacio e pepe pasta with crispy shiitake mushrooms. The trick to crisping the mushrooms is to start them in a cold dry pan. Heating them this way allows the moisture to release, crisping them up, before adding butter for flavor.
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
- While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
- Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.
EASY CACIO E PEPE
Classy Italian mac and cheese basically. Add as much pepper as you like.
Provided by Brian Genest
Categories Pasta Main Dishes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
- Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
- Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
- Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.
Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh broccoli, high-quality Parmesan and Pecorino Romano cheeses, and freshly ground black pepper.
- Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its flavor and nutrients.
- Use a good quality olive oil: A good quality olive oil will add flavor and richness to the dish. Avoid using a cheap, rancid olive oil.
- Be generous with the cheese: Cheese is what makes cacio e pepe so delicious. Don't be afraid to use a lot of it.
- Add the pasta water a little at a time: When adding the pasta water to the cheese and pepper mixture, add it a little at a time and whisk constantly. This will prevent the sauce from becoming too thick or curdling.
- Serve immediately: Cacio e pepe is best served immediately after it is made. The sauce will thicken as it sits, so if you need to make it ahead of time, reheat it gently over low heat before serving.
Conclusion:
Broccoli cacio e pepe is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is a great way to use up leftover broccoli, and it is also a good source of vitamins and minerals. The combination of broccoli, cheese, and pepper is flavorful and satisfying. This dish is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta dish, give broccoli cacio e pepe a try. You won't be disappointed!
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