PASS THE PEPPER PLEASE...
Updated: Feb 19
Bucatini Cacio e Pepe
The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is absolutely one of my favorites! It is incredibly simple but packs a rich flavor with pecorino Romano cheese and freshly ground pepper.
1/2 pound bucatini pasta
2 tbsp. freshly ground black pepper, plus more for garnish
2 tbsp. olive oil
1 1/2 cups pasta water
1 1/2 cups freshly grated Pecorino Romano cheese, plus more for garnish
Prep by grating the cheese and grinding the pepper and set aside.
Bring a large pot of water to a boil. Once it starts to boil add a generous amount of sea salt and then add the pasta to the boiling water.
While the pasta is cooking, heat the olive oil in a separate pan, one that’s large enough to hold all of the ingredients, including the pasta. Add the pepper in the hot oil and stir around for about a minute or until fragrant. When the pasta is firmer than al dente scoop out one to 1 1/2 cups of the pasta water.
Strain the pasta and pour one cup of the hot pasta water into the pan with the oil and pepper. It should start boiling or simmering fairly quickly. Pour in the pasta. Stir around and add an additional 1/2 cup of pasta water. Simmer the pasta for a total of about 2 minutes and then remove from heat.
In the same pan, while still hot, add the grated Pecorino Romano cheese and stir until achieve a creamy consistency. Serve onto plate and top with a bit more pepper and grated cheese to your liking.