Bucatini Cacio e Pepe. Reminiscing of 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 since my last bite in Italy.
This regional dish from Rome, “Cacio e Pepe” means “Cheese and Pepper”.
As the name suggests 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 adheres to the cheese and pasta, allows it to remain moist.
Spaghetti or any long pasta is 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 grated 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 the 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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