Description
This classic Italian Cacio e Pepe recipe is a quick and simple pasta dish featuring bucatini tossed with a creamy sauce made from Pecorino Romano cheese and freshly cracked black pepper. Perfect for a flavorful weeknight dinner with just four ingredients.
Ingredients
Scale
Ingredients
- 8 oz dried bucatini (or spaghetti)
- 2 tbsp unsalted butter
- ½ cup freshly grated Pecorino Romano cheese (plus more for garnish)
- ½ tsp cracked black pepper (toasted)
Instructions
- Boil Pasta: Fill a large pot with water and bring it to a boil over high heat. Add a small handful of salt and the pasta to the boiling water.
- Cook Pasta: Cook the pasta, stirring occasionally, until al dente, about 6 to 8 minutes.
- Drain Pasta: Drain the pasta, reserving approximately 2/3 cup of the pasta cooking water for the sauce.
- Combine Pasta and Butter: Return the pasta back into the pot or transfer it to a large skillet set over low heat. Add the reserved pasta water and the unsalted butter, tossing together until the butter melts.
- Add Cheese and Pepper: Stir in the grated Pecorino Romano cheese and toasted cracked black pepper. Continue tossing the pasta until the cheese melts and forms a creamy sauce that coats the noodles evenly.
- Serve: Garnish with additional grated Pecorino Romano cheese and serve immediately for the best flavor and texture.
Notes
- This recipe uses only four ingredients, making it incredibly simple and quick to prepare.
- Perfect for weeknight dinners when you want a flavorful, indulgent meal without much effort.
- Be sure to toast the black pepper to enhance its aroma and flavor before adding it to the dish.
- Using pasta water helps create a smooth, creamy sauce without the need for cream.
Nutrition
- Serving Size: 1 serving
- Calories: 621 kcal
- Sugar: 3 g
- Sodium: 308 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 86 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 57 mg
