Description
This Easy Bucatini Cacio e Pepe recipe offers a quick, classic Italian pasta dish featuring bucatini noodles tossed in a creamy sauce of Pecorino Romano cheese and freshly cracked black pepper. Perfect for a simple yet elegant meal ready in just 20 minutes.
Ingredients
Scale
Ingredients
- 12 ounces bucatini pasta
- 1 cup freshly grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon sea salt (for pasta water)
Instructions
- Boil salted water: Bring a large pot of water to a rolling boil, adding 1 tablespoon of sea salt to season the pasta water for optimal flavor.
- Cook pasta: Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- Prepare cheese and pepper: While the pasta cooks, combine 1 cup of freshly grated Pecorino Romano cheese and 2 teaspoons of freshly cracked black pepper in a mixing bowl.
- Reserve pasta water: Before draining the pasta, reserve 1 cup of the hot pasta cooking water to help create a creamy sauce.
- Toss pasta with sauce: Drain the pasta, then immediately toss it with the cheese and pepper mixture, gradually adding the reserved pasta water to achieve a smooth, creamy consistency.
- Adjust seasoning and serve: Taste the pasta and adjust seasoning by adding more black pepper or cheese if desired. Serve the dish immediately for best flavor and texture.
Notes
- Use freshly cracked black pepper for the best aromatic flavor.
- Grate Pecorino Romano cheese fresh for optimal melt and taste.
- Be careful adding pasta water gradually to avoid a watery sauce.
- Serve immediately to enjoy the creamy texture of the sauce at its peak.
- This recipe is naturally vegetarian.
