Rigatoni Cacio E Pepe Recipe
pecorino, buttermilk whey, black pepper
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring at least 4 liters of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of pasta cooking water. Then, drain the pasta in a colander.
Making the Sauce
- 4
Combine Ingredients
In the same pot used for the pasta, add the drained rigatoni back in. Pour in the buttermilk whey and add the grated Pecorino Romano cheese.
- 5
Mix and Adjust Consistency
Over medium heat, gently toss the pasta with the cheese and whey mixture. If the sauce is too thick, gradually add reserved pasta water, a little at a time, until a creamy consistency is reached.
- 6
Add Pepper
Add the freshly cracked black pepper to the pasta and toss well to combine. Taste and adjust seasoning if necessary.
Serving
- 7
Plate the Dish
Serve the Rigatoni Cacio e Pepe immediately, garnished with additional Pecorino Romano cheese and a sprinkle of black pepper, if desired.
