Cacio e Pepe
20 min2
Roman pasta with Pecorino Romano and cracked black pepper, tossed into a creamy emulsion with pasta water and butter.
| prepBring a large pot of salted water to a boil over high heat | ||||||
| 225 g dried bucatini | Cook pasta al dente, 6–8 min | Drain, reserve 2/3 cup pasta water | Return pasta to pot over low heat | Toss with pasta water & butter until melted | Toss in cheese & pepper until creamy | Top with more cheese & serve |
| 30 g unsalted butter | ||||||
| 50 g freshly grated Pecorino Romano (plus more for garnish) | ||||||
| 1/2 tsp cracked black pepper (toasted) | ||||||
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