Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: Italian
Ingredients: . Pasta; 8 ounces bucatini pasta; . Sauce Ingredients; 2 tablespoons unsalted butter; 1 teaspoon freshly ground coarse black pepper (plus more for serving); 2 ounces finely grated Pecorino Romano cheese (about 1 cup, plus more for serving)

Welcome to the delightful world of Cacio e Pepe, a classic Roman pasta dish that's both simple and luxurious!

Quick Tips

This dish is all about the quality of ingredients—use the best Pecorino Romano you can find for the most authentic flavor. And remember, the secret to that creamy sauce lies in the pasta water!

Why You'll Love It

This part’s so satisfying: tossing the pasta with the cheese and watching it transform into a creamy delight. Trust me, you’ll love it!

Ingredients

Pasta:
8 ounces bucatini pasta
Sauce Ingredients:
2 tablespoons unsalted butter
1 teaspoon freshly ground coarse black pepper (plus more for serving)
2 ounces finely grated Pecorino Romano cheese (about 1 cup, plus more for serving)

Instructions

Cook the Pasta:
Step 1

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
Prepare the Sauce:
Step 2

Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for 30 seconds, or until the butter is melted. Remove the pan from the heat.
Combine and Serve:
Step 3

When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
Step 4

Serve immediately, topped with more freshly ground black pepper and cheese.

Nutrition

Calories: 500, Fat: 20g, Carbs: 70g, Protein: 15g

Cooking techniques

Cooking the pasta al dente is crucial for the perfect texture. Tossing the pasta with the cheese and butter mixture off the heat helps achieve that creamy sauce.

Variations or substitutions

For a twist, try adding crushed red pepper flakes for some heat, or substitute the Pecorino Romano with Parmigiano-Reggiano for a milder flavor.

Storage tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to loosen the sauce.

Notes

Feel free to adjust the amount of pepper to your taste. This dish is best enjoyed fresh!