Bucatini Cacio E Pepe Recipe
pecorino romano, parmigiano reggiano, black pepper
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Ingredients
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Pasta
Cheese
Seasoning
Water
Method
Preparing the Pasta
- 1
Boil Water
In a large pot, bring 2 liters of water to a boil. Add salt to taste once the water is boiling.
- 2
Cook Bucatini
Add the bucatini pasta to the boiling water and cook according to package instructions until al dente (about 8-10 minutes).
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. Then, drain the pasta and set aside.
Making the Sauce
- 4
Combine Cheese and Pepper
In a large bowl, combine the grated Pecorino Romano and Parmigiano Reggiano cheeses. Add the freshly cracked black pepper and mix well.
- 5
Add Pasta Water
Gradually add about 1/2 cup of the reserved pasta water to the cheese and pepper mixture, stirring continuously to create a creamy sauce.
- 6
Incorporate Pasta
Add the drained bucatini to the bowl with the cheese mixture. Toss the pasta with the sauce, adding more reserved pasta water as needed to achieve a smooth, creamy consistency.
Serving
- 7
Plate and Serve
Serve the Bucatini Cacio e Pepe immediately, garnished with additional grated cheese and a sprinkle of black pepper if desired.
