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Author Notes: Pici is a pasta shape much like bucatini: thick tubes that stand up to robust flavors. In this recipe, the dark freshness of dandelion greens makes this dish rustic and nutritious. —FamilyStyle Food
Food52 Review: We love how the chewy, long pasta here -- we used bucatini instead of pici, forgive us -- tangled up together with the dandelion greens. The coating of eggs, pecorino, and bread crumbs made for a creamy, super-savory coating that pushed back just enough against the dandelion greens' bitterness. An unusual choice of greens make this a happy contender for your next dinner party, but we'd also readily eat it on any old weeknight. —The Editors
Serves 2 to 4
- 12 ounces pici pasta
- 1 bunch dandelion greens, washed
- 1 garlic clove, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 eggs, lightly beaten
- Kosher salt
- 1 teaspoon Aleppo pepper or dried crushed chili
- 1/4 cup grated fresh Pecorino Romano cheese
- 2 tablespoons coarse fresh bread crumbs
- Bring a large pot of water to a boil with 2 tablespoons kosher salt.
- Slice the stems off the dandelion greens until only about 1/2 inch remains.
- Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
- Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.
- Add the drained pasta to the sauté pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.
- Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens