Bucatini Cacio e Pepe Recipe
A classic Roman pasta dish made with bucatini, Pecorino Romano, and black pepper.
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Main Ingredients
- 400 g bucatini pasta
- 200 g Pecorino Romano cheese, finely grated
- 2 teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- to taste salt
1. Bring a large pot of salted water to a boil. Add bucatini and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat olive oil over medium heat. Add freshly ground black pepper and toast for about 1 minute.
3. Add the cooked pasta to the skillet along with ½ cup of reserved pasta water. Toss to coat the pasta in the oil and pepper.
4. Remove the skillet from heat and add the grated Pecorino Romano cheese. Toss vigorously to create a creamy sauce, adding more pasta water if needed.
5. Serve immediately, garnished with extra Pecorino Romano and black pepper if desired.
Calories: 550kcal | Carbohydrates: 75g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 100IU | Calcium: 300mg | Iron: 2mg