Indulge in the flavors of Rome with this classic recipe for Bucatini Cacio e Pepe. Made with simple yet flavorful ingredients, this dish is perfect for pasta lovers. The combination of cheese and pepper creates a creamy and savory sauce that coats the hollow Bucatini pasta. In just a few easy steps, you can savor a taste of Italy right in your own kitchen. Serve it as a main course or as a side dish alongside your favorite meats or vegetables.
Ingredients
- 12 ounces Bucatini pasta
- 1 cup Pecorino Romano cheese, grated
- 1 tablespoon freshly ground black pepper
- 1/4 cup reserved pasta cooking water
- Salt, to taste
Directions
- Cook the Bucatini pasta in a large pot of salted boiling water according to package instructions until al dente.
- While the pasta is cooking, in a large pan, toast the black pepper over medium heat until fragrant (about 1-2 minutes).
- Using tongs, transfer the cooked pasta directly into the pan with the toasted black pepper, reserving 1/4 cup of the pasta cooking water.
- Toss the pasta in the pan with the black pepper, adding the reserved pasta cooking water gradually to create a creamy sauce.
- Add the grated Pecorino Romano cheese to the pan, tossing continuously until the cheese melts and coats the pasta evenly.
- Taste and adjust the seasoning by adding salt if needed.
- Serve the Bucatini Cacio e Pepe immediately, garnishing with additional cheese and black pepper if desired.
