Add spaghetti to 4 quarts of salted boiling water and cook for 8-9 minutes or until noodles are al dente. About a minute before the pasta is done boiling, add the butter and black pepper to a large skillet. Toast the pepper in the melted butter for 30 seconds on medium-low heat and turn off the heat. Stir in the garlic and cook for 30 seconds more. Add the cauliflower and cook over medium heat for 10 minutes, stirring often. Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and mixture is thick and creamy, about 5 minutes. Stir in the parsley before serving. Prick the middle of the dough with a fork and brush with olive oil. Sprinkle with 2 to 3 tablespoons of the parmesan and pecorino cheeses and freshly ground black pepper. Bake in your preheated oven for 12 to 14 minutes or until golden brown and crispy. Fresh out the oven sprinkle with more of the parmesan and pecorino. Corn and Tomato Salad. In contrast to the rich, old-world flavor of cacio e pepe, corn and tomato salad is a summery combination of roasted corn, juicy tomatoes, red onion, and herbs firmly placed on the west side of the Atlantic. Whether or not you accompany cacio e pepe with any of the meats on this list, this corn and tomato salad adds a Ingredients 12 ounces spaghetti 6 tablespoons unsalted butter 2 teaspoons coarsely cracked black pepper 1 cup finely grated Parmigiano- Reggiano (use a Microplane or the smallest holes of a box grater) 1/2 cup finely grated Pecorino Romano (use a Microplane or the smallest holes of a box grater) While you might be tempted to swap pecorino romano for the similar-looking parmesan, the two can't be used interchangeably in a traditional cacio e pepe recipe.Pecorino romano is a hard sheep's .

can you make cacio e pepe with parmesan