Cacio e Pepe - Bucatini with Cheese and Black Pepper
 
Prep time
Cook time
Total time
 
Simple Thick spaghetti with Pecorino Cheese and Black Pepper make this classic Italian caccio e pepe.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • ¾ bucatini percateli or spaghetti
  • salt for pasta water
  • 1 tablespoon freshly ground black pepper (possibly more)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • up to ½ cup pasta water
  • ¾ freshly grated pecorino romano
Instructions
  1. Cook pasta according to directions minus two minutes. Make sure to put a good amount of salt into the boiling water.
  2. Toast black pepper in dry frying pan to open up the oils.
  3. Add olive oil and butter.
  4. Add in ¼ cup pasta water.
  5. Add in cooked, drained pasta,
  6. Toss with Pecorino Romano adding a little at a time.Toss and swirl in the pan.
  7. Garnish with some more freshly ground black pepper and more cheese
Notes
Makes 4 small servings.
If you don't have a pepper mill, crush peppercorns in a plastic bag with a mallet. Use freshly ground black pepper and freshly grated Pecorino Romano. You can use any kind of spaghetti you prefer, but it should be high quality.
Recipe by Spinach Tiger at https://spinachtiger.com/cacio-e-pepe/