Cacio E Pepe Bone Marrow Pasta Recipe

Time50m

Serves4

rosola parmigiano / shaved croutons / eggplant / rigatoni

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Ingredients

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1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rigatoni and set aside.
2
Prepare Bone Marrow
Preheat your oven to 400°F (200°C). Place the bone marrow pieces in a roasting pan and roast in the oven for about 15-20 minutes, until the marrow is soft and bubbly. Remove from the oven and let cool slightly, then scoop the marrow out with a spoon.

3
Make the Sauce
In a large mixing bowl, combine the grated Parmesan and Pecorino Romano cheeses. Add the freshly cracked black pepper and mix well.
4
Combine Pasta and Sauce
In a large skillet over medium heat, add the roasted bone marrow and let it melt. Add the drained rigatoni and toss to coat in the marrow. Gradually add the cheese mixture and reserved pasta water, stirring continuously until the cheese melts and forms a creamy sauce. Season with salt to taste.

5
Prepare the Eggplant and Croutons
In a skillet, heat olive oil over medium heat. Add the diced eggplant and sauté until golden brown and tender, about 5-7 minutes. Remove from heat. In another skillet, toast the croutons until golden and crisp.
6
Serve the Dish
Plate the creamy rigatoni topped with sautéed eggplant and toasted croutons. Finish with additional grated cheese and cracked black pepper if desired.