CHEESY BUCATINI PASTA WITH BLACK PEPPER (BUCATINI CACIO E PEPE)

Bucatini cacio e pepe, here’s how to perfectly cook a pasta dish that’s creamy to the point and lump-free! A recipe from Roman cuisine loved by everyone!

Cacio e pepe! And what can it be!
But is it really enough to just cook the pasta and season it mindlessly?

The ingredients of the dish after all are only three: pasta, cacio and pepper!

But, like all things, the easier they seem, the more care must be taken!

And indeed, the bucatini cacio e pepe in the photo is the optimal result after a couple of failed attempts!

And it will probably happen to you too, it will in fact be experience that will suggest how to get the best out of your three ingredients!

Why Love?

• Minimalist Elegance: Just three main ingredients create a dish that’s as sophisticated as it is simple.
• Rich and Creamy Texture: Achieving the perfect sauce is a rewarding challenge.
• Authentic Roman Flavor: A true classic that brings the taste of Italy to your table.
• Quick and Easy: Perfect for weeknight dinners or impressing guests.

Cooking Time

• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Servings

4 servings

Ingredients

• 14 oz bucatini pasta (or spaghetti)
• 2 cups grated Pecorino Romano cheese
• 2 teaspoons freshly ground black pepper
• Salt (to taste)
• Water (as needed)

Step-by-Step Method

1. Prepare the Ingredients

• Bring a large pot of salted water to a boil. Ensure there’s enough water to cook the bucatini without sticking.
• Grate the Pecorino Romano cheese finely for optimal melting.

2. Cook the Bucatini

• Add bucatini to the boiling water and cook according to package instructions, ensuring they’re al dente.

3. Toast the Black Pepper

• In a large skillet over medium heat, toast the freshly ground black pepper for 1-2 minutes until aromatic. This step intensifies the pepper’s flavor.

4. Prepare the Sauce Base

• Before draining the pasta, reserve about 2 cups of the pasta cooking water.
• Add a ladleful of the hot pasta water to the skillet with the toasted pepper. Stir to combine, forming a pepper-infused liquid.

5. Combine Pasta and Sauce

• Drain the pasta and transfer it directly to the skillet with the pepper and water mixture. Toss to coat the pasta evenly.

6. Make the Pecorino Cream

• Remove the skillet from heat to prevent the cheese from clumping.
• Gradually add the grated Pecorino Romano to the pasta, tossing continuously. Add small amounts of reserved pasta water as needed to create a creamy sauce that clings to the bucatini.

7. Serve

• Taste the pasta and adjust salt if needed (remember, Pecorino is naturally salty).
• Serve immediately with an extra sprinkle of Pecorino Romano and a dash of freshly ground black pepper.

Tips and Suggestions

• Use High-Quality Pecorino: The cheese is the star of the dish, so choose a high-quality Pecorino Romano.
• Master the Sauce: Avoid lumps by removing the pan from heat before adding the cheese and mixing vigorously.
• Don’t Over-Salt: Since Pecorino is quite salty, be cautious with how much salt you add to the cooking water.
• Experiment with Pasta: While bucatini is traditional, spaghetti or tonnarelli work just as well.

Nutritional Facts

Master the art of Cacio e Pepe and enjoy the comforting, creamy magic of this Roman classic! Buon appetito!