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Bucatini Cacio e Pepe

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Ingredients

  • 1 pound dried bucatini pasta
  • 1 tablespoon of kosher salt
  • 1 tablespoon freshly ground black pepper, plus more for garnish
  • 5 tablespoons unsalted butter, divided
  • 4 tablespoons olive oil
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated Pecorino Romano cheese, plus more for garnish

Details

Preparation

Step 1

Put pasta and 1 tablespoon salt into pan. Add COLD water till just covered by about 1/2 inch. Cover and bring to a boil. Reduce to a simmer and uncover. Cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water.

2. Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted, 1 to 2 minutes.

3. Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Then serve.

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CACIO E PEPE Jessica Seinfeld's Cacio e Pepe