Bucatini Cacio E Pepe Recipe
Pecorino romano, parmigiano reggiano, black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the boiling water.
- 2
Add the Pasta
Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
- 3
Prepare the Cheese Mixture
In a large mixing bowl, combine the grated Pecorino Romano and Parmigiano Reggiano cheeses. Mix well and set aside.
- 4
Toast the Pepper
In a large skillet, over medium heat, add the freshly cracked black pepper. Toast for about 1-2 minutes until fragrant, stirring frequently. Be careful not to burn.
- 5
Combine Pasta and Pepper
Once the pasta is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta. Quickly add the hot pasta to the skillet with the toasted black pepper.
- 6
Create the Sauce
Remove the skillet from the heat. Sprinkle the cheese mixture over the hot pasta, adding a little reserved pasta water at a time, stirring constantly until you achieve a creamy sauce that coats the bucatini.
- 7
Serve
Taste and adjust seasoning with more black pepper or salt if needed. Serve immediately, garnished with extra cheese and cracked pepper if desired.
