Cacio e Pepe Recipe
User Reviews
4.4
39 reviews
Good
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Course
Dinner
Cacio e Pepe Recipe
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 8 ounces dry bucatini, spaghetti, tagliatelle or other thick, long pasta
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper, plus more to taste (preferably coarsely ground)
- 1 1/2 ounces Pecorino Romano, finely grated
- 1/2 ounce parmesan, finely grated
Toppings: Grated Pecorino Romano, freshly grated black pepper
Instructions
- Bring a large pot of salted water to a boil, add the bucatini and cook until just al dente (about 8 minutes).
- Meanwhile, prepare the sauce. Warm olive oil in a large skillet over medium-low heat, then add the black pepper and cook until it just starts to sizzle (about 1 minutes). Take the skillet off the heat. Return the skillet over medium heat 1 minute before the pasta is done.
- Drain the pasta well, reserving 1 cup of the starchy pasta water. Add bucatini to the skillet with the black pepper, and cook for 1 minute, tossing to coat in the oil. Reduce heat to medium-low, add 1/2 cup of the pasta cooking liquid, then gradually mix in the cheeses. Using tongs, stir and toss until the cheese melts and a sauce forms. Drizzle more starchy liquid in as you are stirring to thin out the sauce if needed. The bucatini should be evenly coated in the sauce, but you shouldn’t see liquid pooling in the bottom of the skillet. Season to taste with salt.
- To serve, divide cacio e pepe between 2 plates and top extra Pecorino Romano and black pepper. Enjoy immediately.
Genuine Reviews
User Reviews
Overall Rating
4.4
39 reviews
Good
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