Classic Roman Dish: Bucatini Cacio e Pepe Recipe

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

1. Cook the Bucatini pasta in a large pot of salted boiling water according to package instructions until al dente.
2. While the pasta is cooking, in a large pan, toast the black pepper over medium heat until fragrant (about 1-2 minutes).
3. Using tongs, transfer the cooked pasta directly into the pan with the toasted black pepper, reserving 1/4 cup of the pasta cooking water.
4. Toss the pasta in the pan with the black pepper, adding the reserved pasta cooking water gradually to create a creamy sauce.
5. Add the grated Pecorino Romano cheese to the pan, tossing continuously until the cheese melts and coats the pasta evenly.
6. Taste and adjust the seasoning by adding salt if needed.
7. Serve the Bucatini Cacio e Pepe immediately, garnishing with additional cheese and black pepper if desired.

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