Enjoy Cacio e Pepe at Home: Easy and Delicious!
Hello dear food enthusiasts! Today we will make Cacio e Pepe, one of Rome's classics. Believe me, with this pasta recipe, you'll feel like you're strolling through the streets of Rome. The key to this recipe, made with two main ingredients, is to get the sauce consistency just right. Don't worry, we'll handle it with butter. It's time to step into the kitchen, let's go!
- 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)
Bring a large pot of salted water to a boil. Cook the pasta until al dente.
Meanwhile, heat a 10-inch non-stick skillet over medium heat. Add the butter and black pepper, stirring until the butter melts. Remove the skillet from the heat.
Transfer the al dente pasta directly to the skillet with the butter mixture using tongs. Add ⅓ cup of pasta water and stir.
Add half of the cheese, stirring well to coat the pasta. Add the remaining cheese and continue stirring. If needed, add a bit more pasta water until the sauce is smooth and creamy.
Serve immediately, sprinkling extra black pepper and cheese on top. Enjoy!
Enjoy Cacio e Pepe at Home: Easy and Delicious! Cooking Tips
The moment the cheese meets the sauce, that's the secret of this recipe! You can adjust the consistency by adding pasta water gradually. Remember, freshly ground black pepper enhances the flavor.
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