Bucatini Cacio E Pepe Recipe
nasturtium, pecorino romano, black pepper
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Ingredients
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Pasta
Sauce
Garnish
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 2
Make the Sauce
In a large mixing bowl, combine the grated Pecorino Romano cheese and freshly cracked black pepper. Mix well.
- 3
Combine Pasta and Sauce
Add the hot drained pasta to the bowl with the cheese and pepper mixture. Toss quickly to combine, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
- 4
Serve
Plate the pasta, adding more Pecorino Romano and black pepper on top if desired. Garnish with fresh nasturtium leaves before serving.
