Cacio e Pepe Brussels Sprouts
Cacio e pepe is famously three ingredients — Pecorino Romano, black pepper, and the starchy water the pasta cooked in — whisked into a sauce that's somehow both creamy and completely creamless. Roasted Brussels sprouts can't release that starch on their own, so this version borrows the trick instead: the sprouts take a quick blanch first, and the salted water they leave behind becomes the emulsifier that melts the cheese into a glossy, peppery coating. Same alchemy, re-routed through a vegetable. If it's headed for the Thanksgiving table, this belongs next to our Green Bean Casserole and Brown Butter Garlic Confit Mashed Potatoes, and it holds its own as a sharper second act to our Balsamic Roasted Brussels Sprouts.
Sides · Vegetarian, Gluten-Free, Thanksgiving • 50 min
Nutrition (per serving)210Calories·15gFat·16gCarbs·8gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the sprouts:
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon kosher salt, for the blanching water
- 3 tablespoons olive oil
- For the cacio e pepe sauce:
- 1½ teaspoons coarsely cracked black pepper, plus more for finishing
- 2 tablespoons unsalted butter
- 3 ounces Pecorino Romano, finely grated (about 1 cup), plus more for serving
- ½ cup reserved starchy blanching water
- For serving:
- 2 tablespoons Pecorino Romano, finely grated
- ¼ teaspoon flaky sea salt, for finishing
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Steps
- Blanch the sprouts: Bring a large pot of water to a rolling boil and stir in the 1 tablespoon salt. Add the halved Brussels sprouts and cook until bright green and just tender-crisp at the core, 3 to 4 minutes. Drain well, reserving ¾ cup of the starchy blanching water, then spread the sprouts on a clean kitchen towel and pat them completely dry. Dry sprouts are what let the edges crisp in the oven — skip this step and they'll steam instead.
- Roast: Heat the oven to 450°F with a rack in the lower third. Toss the dried sprouts with the olive oil and a pinch of salt on a rimmed baking sheet, then spread them cut-side down in a single layer. Roast until deeply browned and crisp at the edges, 20 to 25 minutes, flipping once halfway through.
- Toast the pepper: While the sprouts roast, set a large skillet over medium-low heat. Add the cracked black pepper and toast it, shaking the pan, until it smells intensely fragrant, about 1 minute. Add the butter and let it melt and foam around the pepper.
- Build the sauce: Pour the reserved ½ cup starchy blanching water into the skillet and bring it to a bare simmer. Remove from the heat and add the grated Pecorino a handful at a time, stirring constantly, until it melts into a smooth, glossy sauce. Work off the heat — too much direct heat makes pecorino seize into clumps instead of emulsifying.
- Toss: Tip the hot roasted sprouts into the sauce and fold until every sprout is coated in the glossy, peppery sauce. The residual heat from the pan and the sprouts is what finishes the emulsion, so work quickly.
- Serve: Transfer to a warm serving bowl and finish with a snowfall of extra Pecorino, a few more cracks of black pepper, and a pinch of flaky sea salt. Serve hot.
Tips & Variations
Make Ahead
The sprouts can be blanched up to a day ahead — dry them well, then refrigerate in an airtight container and roast just before serving. The sauce itself is best made à la minute; a cacio e pepe emulsion tightens as it cools and can't be reliably reheated, so build it right before you toss. If you're juggling a full Thanksgiving oven, you can roast the sprouts up to 2 hours ahead and hold them at room temperature, then re-crisp them for 5 minutes at 450°F before saucing.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The sauce will have tightened as it cooled — reheat the sprouts in a skillet over medium-low heat with a splash of water or milk, stirring, until loosened and hot, then shower with fresh Pecorino and cracked pepper before serving. Avoid the microwave on high; the cheese can turn rubbery. Freezing isn't recommended — the emulsion separates and the sprouts go mushy.
Substitutions
Parmigiano-Reggiano or Grana Padano both work in place of the Pecorino, though they're milder and less salty, so you may want a pinch more salt. For a dairy-free version, use a good vegan hard-cheese alternative and swap the butter for olive oil — the sauce will be looser but still peppery and glossy. Prefer them extra crispy? Skip the blanch and roast the raw halved sprouts at 425°F for 25 to 30 minutes, then thicken the sauce with ¼ cup hot water whisked with ½ teaspoon cornstarch to make up for the missing starch. Add a teaspoon of lemon zest with the pepper for a brighter finish, or a pinch of red pepper flakes for heat.
Nutrition
Per serving: ⅙ of the recipe (about 1 cup)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
