July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/cacio-e-pepe-10738
- Prep time 30 minutes
- Total time 30 minutes
- Servings 4
Ingredients
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1 bag (10.8 oz) Birds Eye® Steamfresh® Broccoli and Cauliflower
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4 tablespoons extra virgin olive oil, divided
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2 teaspoons kosher salt, divided
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1 teaspoon cracked black pepper
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8 ounces dry spaghetti, uncooked
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3 tablespoons unsalted butter
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3 ounces Pecorino Romano cheese, finely grated
Nutrition Information
540 calories, 51g carbs
Directions
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Step one
Preheat oven to 425°F. Pour vegetables on baking sheet. Drizzle with 1 tablespoon oil, season with 1 teaspoon salt and toss vegetables to coat.
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Step two
Spread vegetables in single layer. Roast 18 to 20 minutes, until the first side is deeply browned. Turn vegetables and continue cooking until vegetables reach your desired level of browning, about 5 minutes.
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Step three
Meanwhile, place spaghetti in a 12-inch skillet. Cover with water about ½-inch above the pasta and season with remaining 1 teaspoon salt. Bring water to a boil and reduce heat to medium, stirring pasta gently to prevent sticking.
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Step four
Cook pasta until just al dente, about 10 minutes. Reserve 1/2-cup of pasta cooking water and drain pasta.
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Step five
In same skillet used for cooking pasta, add the remaining 3 tablespoons olive oil over medium heat. Add ground pepper and cook for about 30 seconds, until fragrant. Immediately add in ¼ cup pasta water and butter. Stir until well combined.
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Step six
Add pasta and cheese, stirring to coat and adding additional pasta water to loosen sauce if too thick. Season with more salt and pepper if needed. Toss with roasted vegetables and serve with more cheese and pepper if desired.