Bucatini Recipe
"cacio e pepe," translates to cheese and pepper. Tossed in cream sauce with parmigiana black pepper. Topped with a pecorino foam. *contains gluten*contains dairy
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Ingredients
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Pasta
Cream Sauce
Pecorino Foam
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil and add 2 teaspoons of salt.
- 2
Cook Bucatini
Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water for later use.
- 4
Drain Pasta
Drain the bucatini in a colander and set aside.
Preparing the Cream Sauce
- 5
Combine Ingredients
In a large skillet over medium heat, combine the heavy cream, grated Parmesan cheese, and freshly cracked black pepper.
- 6
Heat Sauce
Stir continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
- 7
Adjust Flavor
Taste the sauce and adjust seasoning with salt if necessary.
- 8
Mix Pasta
Add the drained bucatini pasta to the skillet and toss to coat the pasta evenly with the cream sauce.
- 9
Add Reserved Pasta Water
Gradually add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Making the Pecorino Foam
- 10
Combine Foam Ingredients
In a small saucepan, combine the grated Pecorino cheese and water over low heat.
- 11
Melt Cheese
Stir until the cheese is melted and fully incorporated into the water.
- 12
Add Soy Lecithin
Remove from heat and whisk in the soy lecithin until fully dissolved.
- 13
Blend for Foam
Using an immersion blender, blend the mixture until it becomes light and frothy.
Serving
- 14
Plate the Pasta
Serve the bucatini in bowls, topped with additional grated Parmesan and freshly cracked black pepper.
- 15
Add Pecorino Foam
Spoon the pecorino foam over the pasta just before serving.