Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
1 bunch broccolini, cut into 2cm pieces
1 leek, sliced thinly
1 tbsp capers
10 olives, roughly chopped
2 cloves garlic, finely chopped
2 tsp freshly ground pepper
3 tbsp olive oil
2 egg yolks
70g grated Parmesan
2 tsp freshly cracked pepper
300g dried spaghetti
2 tbsp butter
Heat 1 tbsp olive oil in a heavy based pan and once hot, add in the broccolini and season with salt and pepper.
Fry until nicely charred, remove from pan and set aside.
Heat 2 tbsp olive oil in a fry pan and add in olives, capers and leek and cook on medium for 10 mins or until the leeks have softened.
Add in the garlic and cook for another few minutes. Add in the pepper and season with salt. The pepper will seem like a lot, but trust us!
Cook the pasta until just al dente, because you’ll stir in a hot pan afterwards, so it’s better to undercook. Drain pasta and put back into the pot, reserve 1C of pasta water.
Whisk the eggs, pepper and Parmesan together.
Put the pot on medium heat and add in the broccolini, leek, egg mixture, reserved pasta water and butter and stir through.
Cook for another couple of minutes.
Serve with more Parmesan and a drizzle of olive oil.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
