Rigatoni Cacio E Pepe Recipe
pecorino, buttermilk whey, black pepper
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Ingredients
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Pasta
Cacio e Pepe Sauce
Method
Cooking the Pasta
- 1
Boil the Water
Fill a large pot with water, add the tablespoon of salt, and bring it to a rolling boil.
- 2
Cook the Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. Then, drain the pasta in a colander.
Preparing the Cacio e Pepe Sauce
- 4
Mix Cheese and Whey
In a large mixing bowl, combine the grated Pecorino Romano cheese and buttermilk whey.
- 5
Add Black Pepper
Add the freshly ground black pepper to the cheese and whey mixture. Stir well to combine.
Combining Pasta and Sauce
- 6
Combine Pasta and Sauce
Add the drained rigatoni to the bowl with the cheese and whey mixture.
- 7
Adjust Consistency
Pour in the reserved pasta water gradually, stirring until the sauce is creamy and coats the pasta. You may not need all the water.
- 8
Serve
Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino cheese on top.
