"Cacio e Pepe" with Roasted Broccoli and Carrots
Ingredients for 8 people:
- 1 box Collezione Bucatini
- 2 medium size carrots, diced 1/3 inch
- 3 cups broccoli florets
- 2/3 cup Romano cheese
- 4 tbs extra virgin olive oil divided
Place a pot of water to boil.
Turn on oven to 425°F
Season veggies in two separate baking pans with 1 tbs extra virgin olive oil each, salt and pepper, roast in the oven until brown, about 15 minutes.
Cook pasta according to directions, drain reserving 3/4 cup of cooking liquid.
In a bowl toss pasta with remaining olive oil, roasted veggies, cooking water, grated cheese and freshly grated black pepper.