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Bucatini Cacio e Pepe

bucatini cacio e pepe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Giangi Townsend
This cacio e pepe recipe is super easy to make in about 30 minutes with just four ingredients.

Ingredients

  • 12 oz spaghetti, or bucatini
  • 3 tablespoons unsalted butter
  • 1 teaspoon cracked pepper
  • 1 cup pecorino cheese, finely grated
US - Metric

Instructions

  • 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 the sauce seems dry.
  • Transfer to a bowl and serve hot.

Nutrition

Calories: 487kcal | Carbohydrates: 64g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 306mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Calcium: 286mg | Iron: 1.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.