Cacio e Pepe with Zucchini Blossoms (Cacio e Pepe con Fiori di Zucca)
This is one of those dishes that feels pure Italy in a bowl: pasta coated in a silky Pecorino Romano “cream” and bold black pepper—plus tender zucchini blossoms that melt into the sauce and make it extra special.
Notes
Ingredients
- 3.2 oz (about 1 cup) mezze maniche pasta
- 3.5 oz (about 1 cup finely grated) Pecorino Romano, plus more for topping
- 10 zucchini blossoms, cleaned and sliced into thin strips
- Freshly ground black pepper, to taste (be generous)
- Extra-virgin olive oil, for sautéing (about 3–4 Tbsp)
- Salt, to taste (for pasta water)
Note: This is a small-batch portion. If you want a fuller 4-serving pasta dinner, simply scale everything up (especially the pasta).
Instructions
- Boil the pasta.
Bring a pot of water to a boil, salt it well, and cook the mezze maniche until al dente. Reserve 1–1½ cups of pasta water before draining. - Prep the zucchini blossoms.
Gently clean them (remove the pistil/stamen inside if present), then slice into thin strips. - Sauté blossoms + pepper.
In a large skillet, warm a generous drizzle of extra-virgin olive oil over medium heat. Add zucchini blossoms and a ladle of pasta water. Season with lots of freshly ground black pepper and a pinch of salt. - Soften the blossoms.
Cook on low heat for 3–4 minutes, until tender and silky. - Finish pasta in the pan.
Add the drained pasta to the skillet while still al dente. Add a splash more pasta water and cook 3–4 minutes on medium heat, stirring so the starch helps build the sauce. - Make it creamy (off heat).
Turn off the heat. Add about 3.2 oz (90 g) grated Pecorino Romano and toss vigorously, adding a little pasta water as needed until it turns creamy and glossy. - Serve.
Plate immediately and top with extra Pecorino Romano and more black pepper.