Saturday, July 20 2024

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!

 

 

 

SERVINGS:4

INGREDIENTS:

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

 

METHOD:

  1. Prepare the ingredients:

    • Bring a large pot of salted water to a boil. Be sure to use enough water so that the bucatini can cook freely without sticking.
    • Grate the pecorino romano cheese. It is important to use freshly grated cheese for best results.
  2. Cook the bucatini:

    • Add bucatini to boiling water and cook according to package instructions or al dente.
  3. Prepare the pecorino and pepper cream:

    • While bucatini are cooking, in a large skillet, toast freshly ground black pepper over medium heat. Toast it for a few minutes, until the pepper becomes aromatic. This step enhances the flavor of the dish.
    • When the bucatini is almost ready, add a ladleful of the pasta cooking water to the pan with the toasted pepper. Stir well to loosen the pepper residue from the pan and create a kind of sauce.
    • Drain the bucatini and transfer them directly to the pan with the water and pepper. Be sure not to throw away all the cooking water, as it will be important in creating the pecorino cream.
    • Gradually add the grated Pecorino Romano, stirring continuously to avoid lumps and form a smooth, creamy sauce. If necessary, a little more cooking water can be added to achieve the desired consistency.
  4. Serve:

    • Once a smooth sauce is achieved, taste and adjust salt if necessary.

    • Serve the bucatini cacio e pepe hot sprinkling them with a little more freshly ground black pepper and a generous sprinkling of grated pecorino romano cheese.

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