Cacio E Pepe

Ingredients

• 200 g Bucatini Pasta (dry)
• 100 g Pecorino Romano Cheese (finely grated)
• 1 tsp Whole Black Peppercorns (freshly ground)
• pinch Salt (to taste, preferably kosher or sea salt)
• 4 L Water (for boiling pasta; reserve 1 cup of starchy cooking water)

Instructions

1. Grate the Cheese

   Using the fine side of a grater, grate the Pecorino Romano into a large mixing bowl.

   Time: PT2M

2. Toast and Grind Pepper

   Add whole black peppercorns to a dry saucepan over medium‑low heat, stirring constantly for about 30 seconds until fragrant. Transfer to a mortar and grind to a coarse texture.

   Time: PT2M

   Temperature: medium‑low

3. Cook the Bucatini

   Bring 4 L of water to a rolling boil, add a pinch of salt, then add the bucatini. Use just enough water to cover the pasta so the cooking water becomes starchy. Cook al dente, about 8‑10 minutes.

   Time: PT8M

   Temperature: high

4. Drain Pasta

   Using a colander, drain the bucatini, leaving about ½ cup of cooking water clinging to the noodles.

   Time: PT1M

5. Create the Pepper‑Water Base

   Return the saucepan to low heat, add the freshly ground pepper and a ladleful (≈½ cup) of the reserved pasta water. Stir gently.

   Time: PT2M

   Temperature: low

6. Emulsify Cheese into Sauce

   Remove the pan from heat, then gradually whisk in the grated Pecorino Romano until a smooth, glossy sauce forms. If the sauce is too thick, add a splash more pasta water.

   Time: PT2M

7. Combine Pasta and Sauce

   Add the drained bucatini to the sauce, toss vigorously until every strand is coated. Cook on low for another minute to let the flavors meld.

   Time: PT2M

   Temperature: low

8. Plate and Finish

   Serve immediately, topping each portion with a sprinkle of extra grated Pecorino and a pinch of freshly ground black pepper.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g