Enjoy everyone’s favorite Roman dish from the comfort of your own home with Suvie. Our cacio e pepe recipe brings all the cheesy, peppery goodness you love with a twist on the original; we serve our rich cacio e pepe with tender spirals of cavatappi pasta which are the perfect vehicle for that savory, velvety sauce.
Meal Card: Cacio e Pepe with Roasted Broccoli
- 1-2 trays Cacio e Pepe
- 1-2 packages broccoli florets
1A) For 2-servings
Remove plastic from cacio e pepe tray and place in a Suvie pan. Place cacio e pepe in Top Zone of Suvie.
2A) Before opening, gently tap broccoli against the counter to break up any large pieces. Open broccoli and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper. Place broccoli in Bottom Zone of Suvie.
1B) For 4-servings
Before opening, gently tap broccoli against the counter to break up any large pieces. Open broccoli into a bowl and toss with 2 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
2B) Remove the plastic from cacio e pepe trays and place each in the middle of a Suvie pan and evenly distribute half the broccoli around the outside of each pan. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast at 350°F for 30 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast at 350°F for 30 minutes)
4) When cook is complete, divide cacio e pepe and broccoli between plates. Season to taste with salt and pepper.
Nutritional Information per serving (2-4 servings per recipe): Calories 480, Total Fat 31g, Total Carbohydrates 15g, Total Sodium 800mg, Total Protein 15g.