Bucatini Cacio e Pepe
Master this classic and comforting 5-ingredient Roman pasta dish known as “Cacio e Pepe” with a few simple tricks!
Ingredients
- 1 lb bucatini pasta
- 1/2 cup Pecorino Romano cheese grated
- 1 cup Parmigiano Reggiano cheese grated
- 3 tbsp olive oil
- 3/4 tsp ground pepper
- 4 tsp salt
- 10 tbsp reserved pasta water
Instructions
Grate the Cheese and Grind the Pepper
- Grate the Parmigiano Reggiano and Pecorino Romano cheeses using a Microplane grater to produce fine grains.
- Grind black pepper into a separate bowl.
- Set aside.
Toast the Pepper in Olive Oil
- Place a sauté pan on the stovetop at medium-low heat.
- Add olive oil and allow it to heat.
- Add ground black pepper.
- Toast the pepper in olive oil for 1 minute or until fragrant.
- Remove the sauté pan from the heat and pour the contents into a room temperature bowl.
Boil the Pasta
- Place a deep sauté pan on the stovetop at high heat.
- Fill the pan with water and season it with salt.
- When the water begins to boil, add the pasta.
- Boil the pasta for 7 minutes. Remove the pasta water.
- Boil the pasta for the remaining minute or until the pasta is al dente.
- Strain the pasta.
Make the Cheese-Pepper Sauce
- Add grated Parmigiano Reggiano and Pecorino Romano cheese to the room temperature bowl of olive oil and ground pepper.
- Add the reserved pasta water.
- Whisk the cheese, pepper, and olive oil until it creates a smooth sauce.
Toss the Pasta in the Sauce
- Toss the cooked bucatini pasta with the cheese-pepper sauce until coated and glossy.
Let’s Plate
- Serve pasta onto a plate.
- Garnish with additional ground pepper and finely grated Pecorino Romano cheese.
Nutrition
Calories: 441kcalCarbohydrates: 57gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 372mgPotassium: 194mgFiber: 2gSugar: 2gVitamin A: 166IUCalcium: 303mgIron: 1mg
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