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Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Rustic Italian pasta dish, cacio e pepe, born from resourceful Roman shepherds. Budget-friendly and quick to make.
Ingredients:
  • 1 pound bucatini (dry)
  • 2 cups finely grated Pecorino Romano cheese
  • 1.5 tablespoons freshly ground black pepper, or more to taste
Instructions:
  • Collect all the ingredients needed for the recipe.
  • 1. In a large pot, bring water to a boil and generously salt it. 2. Add bucatini to the boiling water and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
  • Combine grated Pecorino Romano cheese in a large glass bowl, ensuring a smooth consistency by mixing with a fork.
  • Remove the bucatini from the pot while still slightly firm using a spaghetti fork or tongs, and transfer them directly to the bowl with the cheese, ensuring they carry a bit of moisture with them.
  • Pour a generous ladle of pasta water into the bowl and mix the bucatini until a creamy sauce develops.
  • Gradually incorporate additional pasta water until a creamy consistency is achieved.
  • Sprinkle the pasta with freshly ground pepper, toss it, and serve immediately.

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