Bucatini 'cacio E Pepe' Recipe
Indulge in our Bucatini 'Cacio e Pepe', a classic Roman dish that beautifully marries al dente bucatini pasta with a rich, creamy blend of Pecorino Romano cheese and freshly cracked black pepper. Each bite delivers a perfect balance of savory and spicy, making for a comforting yet sophisticated dining experience that will transport your taste buds straight to Italy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of boiling salted water, cook the bucatini pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Prepare the Cheese and Pepper
While the pasta cooks, finely grate the Pecorino Romano cheese and set aside. In a dry skillet over medium heat, toast the black pepper for about 1 minute until fragrant, then remove from heat.
Combine Pasta and Cheese
Add the drained pasta to the skillet with the toasted pepper. Pour in a little reserved pasta water and stir to combine. Gradually add the grated Pecorino Romano cheese, continuing to stir until the cheese melts and forms a creamy sauce. Add more pasta water as needed to achieve desired consistency.
Finish and Serve
Drizzle with olive oil and season with salt to taste. Serve immediately with additional cheese and black pepper on top.
