Cacio e Pepe
Serves 3 to 4
Cacio e pepe is a classic Roman pasta. Its glossy sauce consists of two main ingredients: black pepper and Pecorino Romano cheese. The traditional dish can be tricky to prepare, so I add a little butter to my recipe to help the sauce come together. It's easy and delicious!
Ingredients
- 8 ounces bucatini pasta
- 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
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- 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.
- 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.
- Serve immediately, topped with more freshly ground black pepper and cheese.