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Roasted Cabbage Meets Cacio e Pepe: A Flavorful Twist

  //food-wine.news-articles.net/content/2026/01/13 .. abbage-meets-cacio-e-pepe-a-flavorful-twist.html
  Published in Food and Wine on Tuesday, January 13th 2026 at 12:10 GMT by The Boston Globe

Why Cabbage? A Textural and Flavorful Contrast

The addition of roasted cabbage to cacio e pepe isn't just about adding vegetables for the sake of it. It's a deliberate attempt to elevate the dish, providing a textural contrast to the smooth, creamy sauce and the al dente spaghetti. Cabbage, often relegated to coleslaw or soups, transforms dramatically when roasted. High heat caramelizes its sugars, resulting in a subtly sweet, slightly charred flavor profile that complements the sharp saltiness of the Pecorino Romano and the pungent bite of the black pepper. The inherent earthiness of the cabbage also grounds the dish, preventing it from becoming overly rich or one-dimensional. The gentle roasting also softens the cabbage, providing a pleasing counterpoint to the firm spaghetti. Consider the overall sensory experience: the sharp, savory cheese; the warm spice of the pepper; the satisfying chew of the pasta; and the tender sweetness of the roasted cabbage - a delightful interplay of textures and tastes.

The Recipe: A Blend of Tradition and Innovation

This recipe streamlines the process, taking approximately 40 minutes from start to finish (15 minutes prep, 25 minutes cook). The key is to avoid overcooking the cabbage; we're aiming for tender with a touch of caramelization, not mushy.

Here's a breakdown of the process:

• Roasting the Cabbage: Preheating the oven to 400?F (200?C) ensures a quick and even roast. Tossing the cabbage wedges with olive oil, salt, and pepper is crucial. The oil promotes browning, while the seasoning enhances its natural sweetness. Spreading the wedges in a single layer allows them to roast properly rather than steam.
• The Cacio e Pepe Sauce: This is the heart of the dish, and accuracy is key. The grated Pecorino Romano and coarsely ground black pepper are combined first. The most challenging part lies in emulsifying the cheese with the pasta water to create a creamy, luxurious sauce. Adding the pasta water gradually, a tablespoon at a time, is essential to avoid a grainy or clumpy result. The starches in the pasta water help bind the cheese and pepper, creating a cohesive sauce that clings to the pasta.
• Bringing it Together: Combining the cooked spaghetti and roasted cabbage with the cacio e pepe sauce is a moment of culinary alchemy. A thorough toss ensures even distribution of the sauce and cabbage, resulting in a balanced and flavorful dish.

Beyond the Basics: Variations and Considerations

While the core recipe is relatively straightforward, there's room for personalization.

• Cabbage Varieties: Green cabbage is the most common choice, but red cabbage can also be used for a more visually striking dish and slightly different flavor. Savoy cabbage, with its looser leaves, cooks down faster.
• Cheese Selection: While Pecorino Romano is traditional and highly recommended for its sharp, salty flavor, a blend of Pecorino Romano and Parmesan can soften the intensity.
• Spice Level: Adjust the amount of black pepper to suit your preference. Freshly cracked black pepper is always preferable for its intense aroma and flavor.
• Adding Aromatics: A clove of garlic, roasted along with the cabbage, can add another layer of complexity. A pinch of red pepper flakes can introduce a touch of heat.