Cacio e pepe verde
Spaghetti with cheese, lemon, pepper, greens … what’s not to love?
This is the kind of fling-together pasta recipe that’s worth sticking up on the fridge. Cacio e pepe is the classic Italian combo of sharp pecorino cheese (the cacio) and cracked black pepper (the pepe). And you’ll probably find yourself slathering the butter on everything from steamed greens, roasted veg and grilled mushrooms to steak.
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Cacio e pepe verde
Cacio e pepe butter
To make cacio e pepe butter, in a mortar and pestle (or whizzer of choice), add peppercorns, salt and garlic, and grind well until the pepper is cracked. Place the butter in a small bowl along with lemon zest and juice, pecorino and parsley. Stir pepper mixture through the butter until well incorporated.
Keep half aside to use now; put the remaining butter onto some baking paper, roll into a log and store in the freezer to use another time (up to three months).
Cook pasta in a large saucepan of well-salted boiling water until al dente (my general rule is to check packet instructions and take off a minute). Throw in the broccoli stalks 5 minutes before the timer goes off, then the broccoli florets in the last 2-3 mins.
Drain the pasta, keeping a cup of the cooking water aside; add pasta back into the pan with the butter, moving and shaking, splashing in enough of the reserved pasta water to make a silky sauce (I like to use half, then add extra if need be).
Throw in another big handful of parsley and pecorino and toss to combine. Serve drizzled with a good glug of extra-virgin olive oil, and another crack of pepper.
Serves 4-6
Top tips
- Use whatever pasta shape you have in the pantry – both dried and fresh will work a treat. Long strands are best for a finer sauce like this, but there’s nothing stopping you from pulling out the bow-ties or orecchiette for something fancy.
- Broccolini also works well here, as does asparagus. Just chop into fork-friendly pieces and add to the cooking water in the last 2-3 mins before the timer goes off.
- If you’d prefer to use pre-cracked black pepper, a tablespoon or so should be enough.