Cacio e Pepe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3 to 4
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
Description
Cacio e Pepe centers on bucatini pasta, which holds up well to the creamy, peppery sauce made by melting butter with black pepper and then tossing the pasta directly into the mixture. Adding pasta water helps dissolve the finely grated Pecorino Romano cheese, producing a smooth, velvety texture that clings evenly to each strand. The cooking method requires careful timing to ensure the pasta is al dente and the cheese melts without clumping. The dish finishes with a sprinkling of extra freshly ground black pepper and cheese to intensify its flavors.
This rustic dish can be served as a standalone meal or paired with a simple green salad to balance its richness. It’s ideal when you want a comforting yet straightforward pasta that relies on quality ingredients and technique rather than complex additions.
Ingredients
- 8 ounces bucatini pasta
- 2 tablespoons butter unsalted
- 1 teaspoon black pepper plus more for serving, freshly ground coarse
- 2 ounces Pecorino Romano cheese about 1 cup, plus more for serving, finely grated
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for 30 seconds, or until the butter is melted. Remove the pan from the heat.
- When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
- Serve immediately, topped with more freshly ground black pepper and cheese.