Rigatoni Cacio E Pepe Recipe
pecorino, buttermilk whey, black pepper
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Boil the Pasta
In a large pot, bring water to a rolling boil and add salt. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Reserve Cooking Liquid
Before draining the pasta, reserve about 1 cup of the cooking water. This will help to create a creamy sauce later.
- 3
Drain the Pasta
After cooking, drain the pasta in a colander, shaking off excess water but do not rinse.
Sauce Preparation
- 4
Mix the Sauce
In a large mixing bowl, combine the grated Pecorino Romano cheese and coarsely ground black pepper. Stir to mix them well.
- 5
Add Buttermilk Whey
Pour the buttermilk whey into the bowl with the cheese and pepper mixture. Stir until a creamy sauce forms. If the mixture is too thick, gradually add some reserved pasta cooking water until you achieve a smooth consistency.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the drained rigatoni pasta directly to the bowl with the sauce. Toss well to ensure that all the pasta is coated with the creamy mixture. If necessary, add more reserved pasta water to help the sauce adhere to the pasta.
- 7
Serve
Divide the pasta among serving plates and finish with extra grated Pecorino Romano cheese and an additional sprinkle of black pepper. Serve immediately while hot.