Cacio E Pepe Recipe

Time30m

Serves4

Bucatini, Cracked Black Pepper, Pecorino

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Ingredients

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1
Boil Water
In a large pot, bring water to a rolling boil. Add salt to the water (around 1-2 tablespoons) to enhance the flavor of the pasta.
2
Cook Bucatini
Add the bucatini to the boiling water and cook according to package instructions, usually about 9-11 minutes, until al dente.
3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water will help emulsify the sauce.
4
Drain the Pasta
Drain the bucatini in a colander. Do not rinse the pasta, as you want to keep the starch.

5
Toast the Pepper
In a large, dry skillet over medium heat, add the cracked black pepper. Toast it for about 1-2 minutes until fragrant, stirring frequently to avoid burning.
6
Combine Pasta and Pepper
Add the drained bucatini to the skillet with the toasted pepper. Toss to coat the pasta with the pepper.
7
Add Cheese and Water
Gradually add the grated Pecorino Romano cheese while tossing the pasta. Slowly add reserved pasta water, a little at a time, until a creamy sauce forms that coats the bucatini.

8
Plate the Pasta
Serve the Cacio e Pepe hot, garnishing with additional Pecorino Romano cheese and cracked black pepper to taste.