Cacio e Pepe is the embodiment of letting your amazing ingredients shine. For our cacio e pepe, you just need bucatini, extra virgin olive oil, black pepper, and DOP Pecorino Romano. This is a perfect fast and easy pasta.
Cacio e Pepe is an ancient Roman recipe, and is rich and creamy and subtle. It is not as rich as carbonara, and is the perfect balance when you are wanting that richness without the heaviness.
Bring a large pot of salted water to a boil. Once boiling, drop your pasta into the water. Gently untangle the nests with a spatula or tongs.
While your pasta is boiling, bring a large skillet up to medium heat. Add the olive oil, and then add the black pepper and toast until fragrant, about 1 minute. Do not burn the oil. If your pasta is still 5 or so minutes away from being done, turn down the heat or remove the skillet from the heat. Put back on the heat about 1 minute before your pasta is cooked.
Once your pasta is just about cooked (fresh bucatini 2-3 minutes; dry bucatini 6-8 minutes), add about ¼ cup of the pasta water to the oil and pepper. Begin to swirl around to create a sauce, and then add your al dente bucatini.
Once you've added the bucatini to the sauce, add another ¼ cup of pasta water and the grated Pecorino Romano. Flip the pasta in the pan to marry the pasta with the sauce. If your sauce is too thick, add another tbsp or 2 tbsp of the pasta water to loosen the sauce up. Do this until you've reached your desired consistency.
Serve immediately, garnished with additional Pecorino Romano if desired.
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