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Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 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)

Cacio e pepe is a classic Roman pasta. Its glossy sauce consists of two main ingredients: black pepper and Pecorino Romano cheese. The traditional dish can be tricky to prepare, so I add a little butter to my recipe to help the sauce come together. It's easy and delicious!

20 min total 5 min prep 15 min cook 3

Ingredients

3 serv.

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)

Instructions

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1 Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
2 Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for 30 seconds, or until the butter is melted. Remove the pan from the heat.
3 When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
4 Serve immediately, topped with more freshly ground black pepper and cheese.