Bucatini Cacio e Pepe. Reminiscing or our last summer vacation in Italy, here is an extremely quick and yet absolutely delicious recipe for Cacio e Pepe. I have been craving it.
This regional dish from Rome, “Cacio e Pepe” means “Cheese and Pepper”. As the name suggest the ingredients of this dish are very simple and include only black pepper, Pecorino cheese, and of course pasta. To keep the pasta moist the cooking water, which adhere to the cheese and past, allows it to remain moist. Spaghetti or any long pasta are recommended for this dish.
Bucatini Cacio e Pepe
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
1 package of bucatini or spaghetti
3 tablespoons unsalted butter
1 teaspoon coarse grind fresh cracked pepper
1 cup finely greated pecorino cheese
Bring a large pot of salted water to a boil and cook the pasta according to packaging direction to “Al Dente”
Reserve ¾ cup of the cooking water and drain the pasta.
Meanwhile melt two tablespoons of butter in a large skillet over medium heat. Add the pepper and cook, swirling the pan until the butter melted and the pepper is slightly toasted. Add half of the reserved pasta water to skillet and bring to simmer.
Add pasta and remaining butter. Reduce the heat to low and add pecorino cheese stirring and tossing with tongs until melted. Add more pasta water if sauce seems dry.
Transfer to a bowl and serve hot.
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