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Cacio e Pepe with Zucchini Blossoms

On my most recent trip to my homeland of Rome, I had the pleasure of cooking a spectacular dish with my friend Chef Max Mariola that is truly fit for a queen. We brought the summer vibes to classic Cacio e Pepe by infusing the pepper sauce with fresh lemon and folding in ribbons of gorgeous zucchini blossoms for a bright floral and herbaceous flavor. The resulting dish is absolutely stunning and something you must make while squash blossoms are in season.

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A woman eats pasta from a bowl with a fork while a man next to her holds fresh zucchini flowers and smiles; they are in an outdoor kitchen setting.

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