Cacio E Pepe Recipe
Bucatini tossed in pecorino cheese and cracked black peppercorns
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Water
Fill a large pot with water and add 1 tablespoon of salt. Bring it to a boil over high heat.
- 2
Cook the Bucatini
Add 400 grams of bucatini to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
Preparing the Sauce
- 3
Grate the Cheese
While the pasta cooks, finely grate 150 grams of Pecorino Romano cheese and set aside.
- 4
Toast the Pepper
In a large skillet, add 2 tablespoons of cracked black peppercorns and toast over medium heat for about 1-2 minutes until fragrant.
Combining Pasta and Sauce
- 5
Reserve Pasta Water
Before draining the pasta, reserve 200 ml of the pasta cooking water.
- 6
Combine
Add the drained bucatini directly to the skillet with the toasted black pepper. Stir to coat the pasta in the pepper.
- 7
Add Cheese and Water
Gradually sprinkle the grated Pecorino Romano cheese over the pasta, adding reserved pasta cooking water as needed to create a creamy sauce. Toss continuously until the cheese melts and coats the bucatini.
Serving
- 8
Plate the Dish
Serve the Cacio E Pepe immediately, garnishing with extra Pecorino Romano and a sprinkle of cracked black pepper if desired.