Cacio e Pepe
Prep
5 mins
Cook
15 mins
Servings
3
Difficulty
Easy
This Roman classic is one of my favorite go to dishes when I want something satisfying but don't have much time. With just four ingredients and thirty minutes from start to finish, cacio e pepe comes together faster than you'd think. The beauty of this recipe lies in its simplicity and the way butter and black pepper create this creamy, peppery sauce that coats every strand of pasta. Black pepper isn't just a flavor booster either; it's packed with piperine, a compound that aids digestion and has anti inflammatory properties. Trust me, once you master this humble dish, you'll be making it all the time.
Ella x
Ingredients
- 18 ounces bucatini pasta
- 2 tablespoonsunsalted butter
- 1 teaspoonfreshly ground coarse black pepper(plus more for serving)
- 12 ounces finely grated pecorino romano cheese(about 1 cup, plus more for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- 2
Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for 30 seconds, or until the butter is melted. Remove the pan from the heat.
- 3
When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
- 4
Serve immediately, topped with more freshly ground black pepper and cheese.
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