Bucatini Cacio E Pepe In Cheese Basket Recipe
Truffle Pecorino Romano DOP, crack black pepper
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Ingredients
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Pasta Ingredients
Cheese Basket Ingredients
Seasoning Ingredients
Method
Pasta Preparation
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cheese Basket Preparation
- 2
Make the Cheese Basket
Preheat the oven to 180°C (350°F). Grate the Truffle Pecorino Romano and mix it with the grated Pecorino Romano cheese. On a parchment-lined baking sheet, form a circle of the cheese mixture into a thin layer. Bake for about 10-12 minutes until golden and crispy. Remove from the oven and allow to cool slightly before shaping into a basket.
Combining Ingredients
- 3
Combine Pasta and Cheese
In a large skillet, add the drained pasta and 1/2 cup of reserved pasta water over medium heat. Gradually add the remaining grated Truffle Pecorino Romano while tossing the pasta to create a creamy sauce. If the sauce is too thick, add more reserved pasta water as needed. Stir in the cracked black pepper.
- 4
Serve
Carefully place the pasta into the cheese basket and garnish with extra cracked black pepper and grated Truffle Pecorino Romano, if desired.