Cacio e pepe with buttered cauliflower

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How to make Cacio e pepe with buttered cauliflower

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:15
  • Total Time : 0:20

Ingredients

  • 400g spaghetti
  • 1 tablespoon extra virgin olive oil, plus extra, to serve
  • 40g butter
  • 1 ⁄2 small cauliflower, cut into small florets
  • 1 tablespoon whole black peppercorns, coarsely crushed
  • 100g pecorino, finely grated, plus extra, to serve (see notes)

Method

  • Step 1 Cook pasta in a large saucepan of boiling salted water following packet directions until just al dente. Drain, reserving 11⁄4 cups of the cooking liquid.
  • Step 2 Meanwhile, heat oil and butter in a large frying pan over high heat. Add cauliflower. Season with salt. Cook, stirring, for 5 minutes or until browned. Add half the pepper. Stir for 1 minute or until aromatic.
  • Step 3 Add 1 cup cooking liquid to the pan and bring to the boil. Add the pasta, pecorino and remaining pepper. Cook, tossing constantly, for 2 minutes or until the cheese melts and water is almost all absorbed, adding the remaining 1⁄4 cup cooking liquid if the pasta is looking a little dry. Top with extra pecorino and drizzle with extra oil.

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