Cacio Y Pepe Recipe

1. Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz bucatini and cook until al dente according to package instructions (usually 9–11 minutes), stirring occasionally to prevent sticking. Begin checking for doneness 1–2 minutes before the package time.

2. Before draining, reserve 1.5 cups of the starchy pasta cooking water. Drain the bucatini and set aside briefly; do not rinse.

3. While the pasta cooks, finely grate 1.5 cups Pecorino Romano and measure. Place the grated cheese in a medium mixing bowl. If cheese is slightly clumpy, break it up so it will melt smoothly.

4. Toast the pepper

In a large, wide skillet over medium heat, add 1 tablespoon olive oil and 2 teaspoons freshly ground black pepper. Toast the pepper for about 30–45 seconds, stirring constantly, until fragrant (do not burn). Reduce heat to low.

5. Add 2 tablespoons unsalted butter to the skillet and let it melt, stirring to combine with the toasted pepper. Add about 1/2 cup of the reserved pasta water to the skillet and bring to a gentle simmer to create a peppery broth.

6. Working quickly: add a ladle (about 1/3 cup) of hot pasta water to the bowl with the grated Pecorino and whisk or stir vigorously to form a loose, creamy emulsion (this helps the cheese dissolve without clumping). The mixture should be a thick sauce; add additional hot pasta water, a tablespoon at a time, until the texture is glossy and spreadable but not soupy.

7. Add the drained bucatini to the skillet with the peppered butter/pasta water. Toss to coat for 20–30 seconds so the pasta is well flavored.

8. Remove the skillet from the heat. Pour the cheese emulsion over the bucatini. Toss vigorously with tongs or two forks, adding reserved pasta water as needed (a few tablespoons at a time, up to the remaining reserved water) to create a silky, emulsified sauce that clings to the pasta. Aim for a creamy consistency — the sauce should coat each strand without pooling heavily.

9. Taste and adjust seasoning: add up to 1/2 teaspoon additional freshly ground black pepper for brightness. Add sea salt only if the dish needs it — Pecorino is salty, so often none is required.

10. Plate the bucatini immediately into warmed bowls. Sprinkle the 2 tablespoons finely grated Pecorino over each serving and finish with a small pinch of freshly ground black pepper.

11. Serve hot. Cacio e pepe is best eaten immediately while the sauce is creamy.