Pasta Cacio e Pepe with Dandelion (Cicoria aka Chicory)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Cacio e Pepe with Dandelion (Cicoria aka Chicory)
Description
This dish uses long pasta such as tonnarelli, cooked in slightly less water than usual to preserve starch. Dandelion leaves are steamed until tender, then puréed with a few pinches of salt to incorporate into the sauce. Pecorino cheese and freshly ground black pepper are combined with olive oil and some pasta water to create a creamy coating. Pasta is added directly from the pot into the sauce, allowing starch to help emulsify it. This results in a sauce that clings evenly with a balance of sharp cheese, peppery spice, and vegetal notes from the dandelion.
The texture is creamy, and the pepper brings brightness with some heat, while the dandelion purée contributes earthiness and a slight bitterness that complements the salty cheese. The recipe is flexible: use more pepper for spice, more dandelion for stronger greens flavor, and adjust pasta water for sauce consistency.
It’s a well-rounded pasta dish featuring unique greens alongside the traditional cacio e pepe elements. It pairs well with simple accompaniments to highlight its distinctive flavors.
The recipe suggests multitasking cooking pasta and preparing dandelion purée simultaneously. Adjust quantities according to taste preferences, and a tutorial video is available for visual guidance.
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 salt to taste, sea salt
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
- You can cook pasta and prepare the dandelion purée at the same time to save time.
- Adjust sauce consistency by adding more pasta water for creaminess or less for drier texture.
- Increase dandelion for a stronger green flavor or more pepper for spicier pasta.
- The recipe is customizable; adapt ingredient amounts based on your taste preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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