Cacio e Pepe
The ultimate comfort food, Cacio e Pepe is a creamy and cheesy pasta dish that's simple yet satisfying. With just a few ingredients, this easy weeknight dinner comes together quickly, making it a go-to for busy evenings. It's rich, flavorful, and sure to impress anyone at your table. Treat yourself tonight!
Equipment
- Skillet
- Large Pot
- Grater
- Wooden Spoon
- Mixing Bowl
Ingredients
- 8 ounces bucatini
- Kosher salt to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper plus more to taste (preferably coarsely ground)
- 1.5 ounces Pecorino Romano finely grated
- 0.5 ounces Parmesan finely grated
Instructions
- Start by bringing a large pot of salted water to a boil. Add the bucatini and cook until just al dente, which takes about eight minutes. You’ll want to taste it a minute or two before the timer goes off to ensure it’s cooked to your liking.
- While the pasta is cooking, grab a large skillet and warm the olive oil over medium-low heat. Add the black pepper and let it cook until it just starts to sizzle, which should take about one minute. The aroma will fill your kitchen, hinting at the deliciousness to come!
- Remove the skillet from the heat to prevent the pepper from burning. One minute before the pasta is done, return the skillet to medium heat to warm it up again.
- Once the pasta is cooked, drain it well, reserving about one cup of the starchy pasta water. This starchy liquid is essential for creating the creamy sauce.
- Carefully add the drained bucatini to the skillet with the black pepper. Toss for about one minute to coat the pasta in the oil, ensuring every strand is well covered.
- Reduce the heat to medium-low and add half a cup of the reserved pasta water. Gradually mix in the cheeses—Pecorino Romano and Parmesan. Keep stirring and tossing with tongs to help the cheese melt and form a creamy sauce.
- If the sauce seems too thick, drizzle in more of the starchy pasta water as you stir. The goal is to have a creamy coating over the pasta without any liquid pooling at the bottom.
- Season with salt to taste. Remember, Pecorino Romano is already salty, so taste before adding more.
- To serve, divide the Cacio e Pepe between two plates. Top with extra Pecorino Romano and a sprinkle of fresh black pepper. Enjoy immediately, savoring every creamy bite!
Notes
If you're looking to switch things up while making Cacio e Pepe, there are several variations to explore. Let’s dive into some creative ideas!