Cacio e Pepe - Bucatini with Cheese and Black Pepper
Simple Thick spaghetti with Pecorino Cheese and Black Pepper make this classic Italian caccio e pepe.
Servings: 4
Ingredients
- 3/4 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 1/2 cup pasta water
- 3/4 freshly grated pecorino romano
Instructions
- Cook pasta according to directions minus two minutes. Make sure to put a good amount of salt into the boiling water.
- Toast black pepper in dry frying pan to open up the oils.
- Add olive oil and butter.
- Add in 1/4 cup pasta water.
- Add in cooked, drained pasta,
- Toss with Pecorino Romano adding a little at a time.Toss and swirl in the pan.
- 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.
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.