Description
A classic Roman pasta dish, Cacio e Pepe is a simple yet luxurious recipe featuring bucatini pasta tossed in a creamy, cheesy sauce with a kick of black pepper.
Ingredients
Units
Scale
Pasta:
- 8 ounces bucatini pasta
Sauce:
- 2 tablespoons unsalted butter
- 1 teaspoon freshly ground coarse black pepper, plus more for serving
- 2 ounces finely grated Pecorino Romano cheese, about 1 cup, plus more for serving
Instructions
- Boil Water and Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente.
- Prepare Sauce: In a skillet over medium heat, melt butter and cook black pepper for 30 seconds. Remove from heat.
- Toss Pasta: Transfer al dente pasta to the skillet. Add pasta water and half the cheese. Toss until a creamy sauce forms. Add remaining cheese and toss until coated.
- Serve: Top with more pepper and cheese before serving.
