Bucatini Cacio e Pepe
Bucatini Cacio e Pepe is the easiest and, perhaps, one of the most classic Italian dishes. It is so simple to make any night of the week using dried pasta, shredded cheese, olive oil, butter, salt and pepper.
Servings: 4
Ingredients
- 8 ounces bucatini pasta
- 4 cups water
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- ¾ cup Pecorino Romano cheese plus more for serving
- 1 teaspoon cracked black pepper plus more for serving
Instructions
- In a large skillet over high heat, bring 4 cups water to a boil. Add 1 tablespoon kosher salt and dried bucatini.
- Return pan to a boil and reduce heat to medium-high. Cook for 10 minutes, using a wooden spoon to move the pasta around and ensure even cooking.
- After 10 minutes, most of the water will have absorbed or evaporated. Turn off the heat and add 1 tablespoon butter and 3 tablespoons olive oil.
- Use a cheese grater or zester to grate about ¾ cup Pecorino Romano cheese into the pan and stir together until the sauce is well combined.
- Transfer pasta to serving bowls and top with more fresh cracked pepper and extra grated Pecorino Romano, as desired. Serve.
Notes
- Toast the cracked black pepper in the dry skillet for 30 to 60 seconds before adding water. It deepens the flavor significantly.
- Grate the Pecorino Romano fresh and fine for the smoothest sauce. Pre-grated cheese won't melt properly.
- Leftovers reheat well with a splash of water in a skillet over low heat.