Description
This Irresistible Bucatini Cacio e Pepe is a classic Roman pasta dish, renowned for its creamy texture and bold black pepper flavor. Created with simple, high-quality ingredients like pecorino Romano cheese and freshly toasted black peppercorns, this recipe delivers a dreamy, satisfying meal in just 15 minutes. Perfect for dinner lovers craving a quick yet flavorful Italian comfort food.
Ingredients
Scale
Ingredients
- 200 grams Bucatini
- 1 tablespoon Black peppercorns (Crushed and toasted)
- 100 grams Pecorino Romano (Finely grated)
- 1 pinch Salt
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 9-10 minutes until al dente. Before draining, reserve half a cup of the pasta cooking water.
- Toast Peppercorns: In a non-stick pan on low heat, toast half of the crushed black peppercorns for 1-2 minutes until they are fragrant, releasing their spicy aroma.
- Toss Pasta with Pepper: Add 1-2 ladles of the reserved pasta water and the drained bucatini to the pan with the toasted peppercorns. Toss thoroughly to allow the pasta to absorb the pepper’s flavor.
- Prepare Cheese Sauce: In a bowl, mix half of the grated pecorino Romano with a ladle of pasta water. Whisk vigorously until the mixture becomes creamy. Gradually incorporate the remaining cheese, whisking until smooth and luscious.
- Combine and Serve: Pour the creamy pecorino mixture over the pasta in the pan. Stir thoroughly to evenly coat the bucatini. Garnish with the reserved pecorino and remaining crushed black peppercorns for an extra punch before serving.
Notes
- Reserve some pasta water to help create a smooth, creamy sauce.
- Use freshly crushed black peppercorns for optimal flavor.
- Serve immediately to enjoy the creamy texture before it thickens.
- You can substitute pecorino Romano with Parmesan if unavailable.
