How many pots and pans do you usually use to make a pasta bake? Well, we’re going to do it in one, cheese sauce and all.
To make it happen I cook the pasta and cauliflower in one pot with milk and water (water to stop it from bubbling over). The trick is to use just enough to cook the pasta and leave enough starchy cooking liquid from the boil to make a sauce. An Italian chef and friend taught me this technique to make cacio e pepe by only using enough water to cook the pasta so the remaining liquid is super starchy and the sauce won’t split. Works every time.
When cutting the cauliflower be mindful of the size relative to the pasta shape. If your pasta requires longer cooking time then make sure the cauliflower pieces are a bit larger so they don’t fall apart.
The cacio e pepe part of this recipe comes from a large amount of black pepper. If you think you’re done grinding, you’re not, keep going! The pepper adds a nice warm kick that helps balance sweet cauli and rich cheese sauce.
How to make cacio e pepe cauliflower pasta bake
There's flexibility in the type an volume of cheese, it's up to you! Here I used a grated blend of cheddar, mozz and parm. Source: Camellia Aebischer
Serves 4-6
Preheat oven to 200°C fan-forced.
Prepare:
- 1 head cauliflower
By splitting the stem and breaking off golf ball-sized florets.
Place the florets in a large pot along with:
- 500 g (one packet) short pasta of choice
- 2 cups milk
- 2 cups water
- 1 tsp salt
Place the pot over high heat and bring it to a boil. Turn down the heat and simmer, stirring occasionally, for about 5 minutes, or until the pasta is par-cooked and the liquid thickens slightly. If it’s looking too runny and your pasta is not done, stir in a tablespoon of cornflour mixed with a little water.
Turn off the heat and stir through:
- 1 cup grated cheese of choice (I used a blend)
- 2 tsp black pepper
Pour the contents of the pot into a large baking tray and top with:
- ½ cup grated cheese or breadcrumbs
- Black pepper, to garnish
Bake for 20 minutes, until bubbling and golden on top.
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Work that pepper grinder, you won't be sorry! Source: Camellia Aebischer
