Cacio e Pepe Round 2 (Pecorino-Substitute Tower)
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 9 ingredients
Nutrition per serving
1083
calories
10.6g
protein
14.3g
carbs
111.7g
fat
Ingredients per serving
- 1.6 oz spaghetti
- 0.8 oz aged pecorino cheese
- 0.6 oz Parmesan Cheese
- 0.4 oz unsalted butter
- 0.4 cup Olive Oil
- 0.2 oz Black Pepper
- 0.2 oz broccolini
- 0.1 each Lemon
- 0.1 tsp Maldon sea salt
Method
1. Bring a large pot of salted water to a boil. Cook spaghetti or tonnarelli for 2 minutes less than the package instructions indicate.
2. While pasta is cooking, prepare the pecorino tower: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread parmesan cheese in thin circles on the parchment and bake until golden and crispy, about 5-7 minutes. Let cool completely.
3. Drain pasta, reserving 1 cup of pasta water. Return pasta to the pot over low heat.
4. Add butter and black pepper to the pasta, tossing to coat. Gradually add reserved pasta water, stirring continuously, until a creamy emulsion forms.
5. Stir in aged pecorino cheese until melted and well combined. Adjust seasoning with additional salt if needed.
6. For the roasted broccolini: Preheat oven to 425°F (220°C). Toss broccolini with olive oil, lemon zest, and a pinch of salt. Spread on a baking sheet and roast for 15-20 minutes, until tender and slightly charred.
7. To serve, divide pasta among plates. Top each serving with a parmesan frico tower, micro chives, and a cracked black pepper tuile.
8. Garnish with roasted broccolini, lemon juice, extra virgin olive oil, and Maldon sea salt.
