Cacio e pepe is a classic Italian dish from Rome that is essentially an Italian version of mac and cheese. Adjust pepper amount to your liking.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
887 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
Step 2
Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
Step 3
Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
Step 4
Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.
Ingredients
1 cup grated Pecorino Romano cheese
1 tablespoon extra virgin olive oil, or as needed
3 teaspoons toasted black pepper, or more to taste
