Bucatini cacio e pepe

Cacio e pepe combines noodles with a no-fuss sauce of pasta water, cheese, and loads of freshly ground black pepper. We toast fresh peppercorn before roughly grounding it into the sauce. We prefer to use bucatini noodles to soup up all that delicious cheese sauce.

The Secret:

Toast 2 teaspoons peppercorns in a hot, dry pan until fragrant, then roughly crush. Set aside. Why toast the peppercorns? It is the same concept as rubbing dried herbs between your hands before tossing them into a recipe, which we hope you are all doing, it releases a more robust flavor.

Grate 8 ounces of pecorino roman cheese and let warm to room temperature. This will help with the melting process.

Bring 6 quarts of salted water to a boil. Add some olive oil to the water, then add 1 pound of bucatini. Check out our bucatini it is imported from a small town outside of Tuscany and brings an authentic flare to the dish. Stir the pasta occasionally during cooking and cook until pasta is tender, 10 – 12 minutes, or to desired doneness. Drain the pasta, reserving 1½ cups of the water. Set aside and let cool slightly.

Meanwhile, place the cheese and the pepper into a study bowl. Peppercorn can be a bit strong if you are not use to it. We suggest you add half of the pepper at first. You can always add more later as needed. Gradually beat in some of the pasta water to make a paste, adding more water to make a sauce the consistency of béchamel. Toss in half of the pasta coating the pasta. Keep adding pasta and water while tossing making a sauce that sticks to each strand. Keep in mind that pecorino romano takes a bit more time to melt than other cheeses but do not substitute. You really want the flavor of this cheese over a blander melting cheese.

Transfer the pasta to a warm bowl, sprinkle with a little more pepper, and serve immediately.

Bucatini cacio e pepe

Cedar Oak Farms
Prep Time 5 mins
Cook Time 12 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 teaspoons black peppercorns
  • 1 pound bucatini
  • 8 ounces pecorino romano, room temperature, finely grated

Instructions
 

  • Toast the peppercorns in a hot, dry pan until fragrant, then roughly crush. Set aside.
  • Bring 6 quarts of salted water to a boil. Add some olive oil to the water, then add the pasta. Stir occasionally during cooking and cook until pasta is tender, 10 – 12 minutes, or to desired doneness. Drain pasta, reserving1½ cups water. Set aside to cool slightly.
  • Meanwhile, place the cheese and most of the pepper into a study bowl. Gradually beat in some of the pasta water to make a paste, adding more water to make a sauce the consistency of bechamel. Toss in half of the pasta coating the pasta. Keep adding pasta and water while tossing making a sauce that thickly coats each strand.
  • Transfer the pasta to a warm bowl, sprinkle with a little more pepper, and serve immediately.
Keyword Pasta

Leave a Reply