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Easy Cacio e Pepe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Rome's classic Cacio e Pepe: Italian-style mac and cheese with customizable pepper kick.
Ingredients:
  • 0.5 (16 ounce) package bucatini pasta
  • 1 cup grated Pecorino Romano cheese
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon extra virgin olive oil, or as needed
  • 3 teaspoons toasted black pepper, or more to taste
  • 0.5 cup shredded Parmigiano-Reggiano cheese
Instructions:
  • Boil a pot of salted water. Cook bucatini until almost al dente, about 8 to 9 minutes, it should be firm. Save 2 cups of pasta water. Drain and set aside pasta.
  • Mix the Pecorino Romano cheese and 1/2 cup of grated Parmigiano-Reggiano cheese in a bowl. Stir in 2 tablespoons of pasta water until a thick paste forms.
  • In a skillet or saucepan over medium-low heat, warm olive oil and swirl to coat the bottom. Add cheese paste and a ladle of pasta water, then vigorously whisk to combine for approximately 30 seconds to prevent clumping. Add cooked pasta and black pepper, tossing continuously until the pasta is evenly coated and bucatini are al dente, around 2 minutes. Adjust consistency by adding more water or cheese if needed.
  • Top the dish with a generous sprinkling of shredded Parmigiano-Reggiano cheese and freshly cracked black pepper before serving promptly.

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