This Roman classic is proof that simple, quality ingredients make the best dishes. Cacio e Pepe relies on high-quality Pecorino Romano, black pepper, and lots of starchy pasta water to make a rich, creamy, comforting pasta sauce. It’s adult mac & cheese – what more do you need?!
serves 2
8 oz Bucatini
2.5 oz Pecorino Romano, grated
Lots of freshly ground black pepper
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Bring 2 quarts water to a boil in a large pot. Salt generously.
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Add bucatini, stir, and cook according to package instructions.
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While the pasta cooks, combine your grated Pecorino, black pepper, and a ladle of starchy pasta water in a large bowl. Whisk to combine and to melt the cheese. Add to a large saucepan.
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When your pasta is about 1 minute from al dente, use tongs to transfer the strands directly into the saucepan with your cheese and pepper mixture. You’ll inevitably add a bit more pasta water as you transfer, and this will help emulsify your sauce. Stir over medium heat until your sauce is beautifully smooth and evenly coats the pasta.
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Plate, top with MORE grated Pecorino & black pepper, and enjoy with glass of Italian red wine!
