The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).
Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.
This rich casserole has the flavors of lasagna without the work. It's perfect for a Sunday dinner.
It pays to use high-quality extra-virgin olive oil in this dish.
Cauliflower is roasted until nicely browned, then tossed with garlic, pine nuts, capers, a jolt of lemon zest and freshly cooked pasta. Finish with shavings of Parmigiano-Reggiano and another layer of lemon and grab a fork