Classic Cacio e Pepe with Roasted Cauliflower

Ingredients

• 1 lb spaghetti(paid link)
• 1 head cauliflower(paid link)
• 2 tbsp olive oil(paid link)
• 1 pinch salt(paid link)
• 2 tbsp black pepper(paid link)
• 2 cup Pecorino Romano cheese(paid link)

Instructions

1. 1

   Preheat oven to 400F. Cut cauliflower into bite-sized florets. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.

   20 min

2. 2

   While cauliflower roasts, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 2 cups of pasta water before draining.

3. 3

   In a large bowl, combine the grated Pecorino Romano cheese and 1.5 tbsp freshly ground black pepper. Gradually whisk in about 1 cup of the reserved hot pasta water, starting from the center, until a smooth, creamy sauce forms.

4. 4

   Add the drained spaghetti to the bowl with the cheese sauce. Toss vigorously to coat the pasta evenly. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until the desired consistency is reached. Add the roasted cauliflower and toss gently.

5. 5

   Serve immediately, garnished with extra Pecorino Romano cheese and black pepper if desired.

Perfect With