This recipe for pasta cacio e pepe with dandelion (chicory, or cicoria as it’s known in Italy) is a superb spin on the traditional Roman dish. I’m hooked! Try it, and you’ll be hooked, too!

Pasta at Antica Trattoria Polese

It’s hard to know where to start with this pasta cacio e pepe with dandelion dish, so forgive me for the detailed explanation. If you just want the recipe, please scroll down to the printable recipe card below.

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The photo above is from a trattoria that my mother and I went to in Rome a couple of years ago. We went to the Papal audience on a Wednesday morning after receiving tickets from What a Life Tours in Rome.

Pope Francis in St Peter's Square — Pope Francis

Later that afternoon, we were scheduled to have a private tour of the Vatican Museums and Sistine Chapel. However, we had a few hours until then and wanted to get something to eat, so we asked two security guards in St. Peter’s Square where they go for lunch. After a little arguing between the two (typical for Italians when discussing food) they directed us to an area across the Tiber and Castel Sant’Angelo.

We thanked the gentlemen who were so eager to help us, and started walking down Via della Conciliazione which is the street leading from the Vatican to Castel Sant’Angelo.

Tiber River in Rome

Discovering Pasta Cacio e Pepe with Cicoria

pasta cacio e pepe with dandelion — my homemade cacio e pepe pasta with dandelion

We crossed one of the bridges and were in a quiet and quaint part of the Centro Storico area of Rome. After some strolling around the area, we happened upon a little spot with a few restaurants which was off the beaten path, so to speak. Mum and I honestly didn’t know if this was where we had been directed, but after looking at the menu and meeting “Billy,” we were happy to sit outside in the little square filled with empty tables. One was calling out to us.

It was a hot day so I ordered an Aperol spritz, and we perused the menu. After much deliberation (because we wanted to order about 5 different dishes), we chose the penne all’arrabiata (spicy penne pasta) and the tonnarelli cacio, pepe e cicoria (tonnarelli pasta with cheese, pepper and chicory/dandelion.)

Pasta at Antica Trattoria Polese — left: penne all’arrabiata and right: tonnarelli cacio, pepe e cicoria

We had never heard of, or tasted tonnarelli pasta or cacio e pepe with cicoria, but were very intrigued as we love cacio e pepe pasta and cicoria separately. However, before I go any further, I want to explain what “cicoria” is as you may not know.

What is the difference between chicory and dandelion?

The literal translation into English is “chicory,” however, you probably won’t find chicory at your local farmer’s market or grocery store. What you’ll have to look for is “dandelion,” which I understand is confusing as chicory isn’t the same as the yellow dandelion plants you know as weeds in your lawn!

The dandelion you’ll buy also isn’t the same as the one in your lawn; it’s cultivated and closer to chicory by description. Here is what it looks like, and you’ll simply have to trust me on what to buy unless you live in Italy and can buy cicoria. It has a very slight bitter taste, but not strong at all, it’s really nice!

You may recognize chicory when it has bolted, by its periwinkle flowers, and leaves that look like dandelion as it’s often seen growing by the side of the road.

Now let’s get back to that lunchtime menu in Rome. Our dishes arrived and after a couple of quick snaps, we dove in. Do I even need to explain how much we loved these dishes, given the fact that I’m sharing the recipe for one of them with you? Both were fantastic, but Mum and I just flipped over the pasta cacio e pepe with dandelion! The tonnarelli turned out to be a type of square-shaped, almost spaghetti alla chittara type pasta–it was fabulous!

One last thing I have to tell you about this dish: last year when I was in Rome, I simply couldn’t resist going back for more! Yes, I was only in Rome one night, and this is where I went for dinner.

Billy was there and he remembered me! He also introduced me to the chef so I could give my compliments to him directly. He was elated to hear I’d returned all the way from Los Angeles!

pasta cacio e pepe with cicoria — Rome, June 2019

This video clip is 7 seconds of Roman evening atmosphere at Antica Trattoria Polese.

Re-creating the Dish in my Kitchen

Having previously been given a lesson on how to make cacio e pepe pasta at Casa Lawrence in Picinisco, Italy, and successfully making it at home, I knew I was more than half way to re-creating the pasta cacio e pepe with dandelion recipe once I got back to LA.

Interesting note: I was watching an Italian film on a plane last year which was set in (I think) the 1950s in Rome. At one point, someone yells an order for cacio e pepe with a side of cicoria! I thought it was so cool! :)

Tonnarelli pasta is difficult for us to find, so you can use spaghetti, square spaghetti, bucatini or any similar pasta. I found pici at Eataly, which are a bit thicker and more round than tonnarelli.

RIGHT NOW YOU CAN ORDER TOP QUALITY AUTHENTIC ITALIAN PRODUCTS FROM SOGNO TOSCANO (including pici pasta) AND GET 10% OFF WITH MY DISCOUNT CODE: CHRICONTE10

Sogno Toscano

Pasta Cacio e Pepe with Dandelion (Chicory/Cicoria)

recipe inspired by Antica Trattoria Polese in Rome, Italy serves 5

This recipe is completely customizable to your own tastes, so please don’t get anxious about the quantities.

Ingredients

1 lb of tonnarelli, pici, spaghetti, (spaghetti alla chitarra) or bucatini pasta
one bunch of dandelion
1 Tbsp extra virgin olive oil
1 to 1 1/2 cups (200g to 250g) grated pecorino cheese (use the best quality you can find, DOP)
1 tsp to 2 Tbsp freshly ground black pepper, to taste (I recommend Sarawak pepper for cacio e pepe pasta)
sea salt or Kosher salt (Diamond brand)

Prepare the Dandelion

Wash and sort the dandelion leaves and rinse well, but don’t dry them. Chop the leaves into pieces. Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn’t completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.

Remove from heat and drain if there’s any water left in the bottom, then squeeze the rest of the water from the greens. Place in a small food processor with a few pinches of salt, and purée.

Prepare the pasta

Cook the pasta according to the directions on the package, except use less water than usual. It’s important to have lots of starch for this dish.

Make the Cacio e Pepe

Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, or wok, without turning on the burner. Add the grated cheese and pepper.

Add the pasta using a pasta fork (do not drain the pasta in a colander), and begin stirring the pasta with a wooden fork off the heat. If heat is used, you will end up with clumps of cheese on the pasta. (See my video from my lesson in Italy HERE.)

Continue to add water as necessary until a sauce begins to form on the pasta. Loreto (who taught me how to make this dish) says that sometimes the simplest dishes are the most difficult. If this step is not done correctly, the sauce won’t turn out as it should.

Add the Dandelion

Now add the puréed dandelion and mix well.

You can add a little at a time to see how much you like. This is definitely a flexible recipe. If you only use half of the dandelion, freeze the other half for another time.

Serve immediately.

As you can see from the photos from Rome and my homemade pasta cacio e pepe with dandelion, you can make the sauce as dry or wet as you like. Add more pasta water for a creamier sauce. Use more dandelion for a stronger flavor, as well as more pepper for a spicier dish. As noted above this recipe is completely customizable to your own tastes, so please don’t get anxious about the quantities.

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