Cacio e pepe, the classic Italian pasta dish that translates to "cheese and pepper" is the perfect example that simple doesn't have to mean boring.
- 1 lb bucatini (or other long shaped pasta)
- kosher salt
- 2 oz unsalted butter
- 1 tsp freshly ground black pepper
- 2 oz Pecorino Romano
- 2 oz Parmigiano Reggiano
- additional grated cheese for topping
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Bring well-salted water to a boil (about half the water you would normally use to boil pasta). Add the bucatini and cook al dente (1-2 mins less than fully cooked).
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While the pasta cooks, grate the cheese either with a microplane or a the fine side of a box grater.
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Reserve 2 cups pasta water and then drain the pasta.
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In a large skillet (that can accommodate all of the pasta), melt the butter over medium heat and add the pepper. Add half of the grated cheese while stirring and then add 2/3 cup reserved pasta water while consistently stirring.
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Add the cooked pasta to the pan, using tongs to toss and mix in. Sprinkle in the remaining cheese with a tablepsoon of the pasta water at a time until the sauce is creamy and the pasta is well coated. Taste and adjust seasoning.
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Serve immediately with a sprinkle of cheese over the top.
- Cacio e pepe doesn't traditionally have butter in the recipe, but I love the creaminess it adds to the sauce as well as how it helps the cheese melt and blend easily. Cacio e pepe purists simply omit!
- Any long shaped pasta will work, but I especially love the way the cheese clings to the tubular shape of bucatini.
- I use half the water than I typically would if simply boiling pasta, because less water means extra starch resulting in a creamier sauce.
- Be sure to cook the pasta al dente as it will continue to cook when you toss it with the cheese.
- Reserve two cups of pasta water, but doubtful that you will use all of it. I like to have extra on hand just in case.
- Work quickly when adding the water to the butter/cheese mixture to be sure the cheese melts. Working quickly with hot water will prevent clumping.
- I love the blend of pecorino and parmesan, but use all pecorino if you prefer.
- Prefer a more peppery pasta? Add an extra half teaspoon of black pepper.
- Serve with additional cheese grated over the top for added flavor and texture.