Pasta Cacio e Pepe with Dandelion (Cicoria aka Chicory)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
5
-
Calories
440 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Cacio e Pepe with Dandelion (Cicoria aka Chicory)
Report
A healthy twist on traditional cacio e pepe pasta, adding dandelion puree.
Share:
Ingredients
- 1 lb tonnarelli or pici, spaghetti, (spaghetti alla chitarra) or bucatini pasta
- 1 bunch dandelion
- 1 Tbsp extra virgin olive oil
- 1 cup to 1 ½ cups Pecorino cheese grated (use the best quality you can find, DOP)
- 1 tsp to 2 Tbsp black pepper freshly ground, to taste (I recommend Sarawak pepper for cacio e pepe pasta)
- ⅛ tsp sea salt to taste
Add to Shopping List
Instructions
- Wash and sort the dandelion leaves and rinse well, but don't dry them. Chop the leaves into pieces.
- Heat about ¼ cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn't completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.
- Remove from heat and drain if there's any water left in the bottom, then squeeze the rest of the water from the greens. Place in a small food processor with a few pinches of salt, and purée.
- Cook the pasta according to the directions on the package, except use less water than usual. It's important to have lots of starch for this dish.
- Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, or wok, without turning on the burner. Add the grated cheese and pepper.
- Add the pasta using a pasta fork (do not drain the pasta in a colander), and begin stirring the pasta with a wooden fork off of the heat. If heat is used, you will end up with clumps of cheese on the pasta.
- Continue to add water as necessary until a sauce begins to form on the pasta. Loreto (who taught me how to make this dish) says that sometimes the simplest dishes are the most difficult. If this step is not done correctly, the sauce won’t turn out as it should.
- Now add the puréed dandelion and mix well.
- You can add a little at a time to see how much you like. This is definitely a flexible recipe. If you only use half of the dandelion, freeze the other half for another time.
- Serve immediately.
Notes
- If you can multi-task, you can start cooking the pasta and then make the dandelion purée.
- As you can see from the photos from Rome and my homemade pasta cacio e pepe with dandelion, you can make the sauce as dry or wet as you like. Add more pasta water for a creamier sauce. Use more dandelion for a stronger flavor, as well as more pepper for a spicier dish.
- As noted above this recipe is completely customizable to your own tastes, so please don't get anxious about the quantities.
- Watch the video from my lesson in Italy here.
Nutrition Information
Show Details
Serving
1
Calories
440kcal
(22%)
Carbohydrates
69g
(23%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
21mg
(7%)
Sodium
304mg
(13%)
Potassium
226mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
106IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
234mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 440kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 304mg | 13% |
| Potassium | 226mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 234mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
