Bucatini Cacio e Pepe
Cacio e Pepe is a Roman pasta dish that literally translates to "cheese and pepper". True to its name, the pasta is very simple, and consists of pasta, cheese (Parmesan + Pecorino Romano), and pepper. A little starchy pasta water helps to bind the cheesy sauce the pasta.
Servings: 4 people
Calories: 387kcal
Ingredients
- kosher salt
- 12 oz bucatini pasta
- 3 tbs unsalted butter
- 1 teaspoon black pepper freshly cracked
- ¾ cup Parmesan or Grana Padano cheese finely grated
- ⅓ cup Pecorino Romano cheese finely grated
Instructions
- Bring a large pot of water to a boil. Season the water with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
- Just before the pasta is done cooking, melt the butter in a large skillet over medium heat. Add the pepper a cook for ~1 minute.
- Add ½ cup of the pasta water to the skillet and bring to a simmer. Add the pasta and toss until coated in pasta water/butter.
- Add the Parmesan/Grana Padano, stirring and tossing the pasta around until the cheese has melted
- Remove the pan from the heat and add the Pecorino Romano, stirring and tossing until the cheese melts.
- Serve with additional shredded cheese and freshly cracked pepper, if desired.
Notes
Notes: Add a little more pasta water if the pasta seems dry.
Nutrition
Serving: 1 | Calories: 387kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 630mg | Fiber: 2g | Sugar: 1g