Simple, Classic Bucatini Cacio E Pepe Recipe
Prep Time:
5
minutes
Cook Time:
10
minutes
Servings:
4
servings
Ingredients
  • Kosher salt, to taste
  • 1 tablespoon black peppercorns
  • 12 ounces bucatini
  • 3 tablespoons butter
  • 2 cups pecorino Romano, finely grated
Directions
  1. Add water and salt to a large pot and bring to a boil.
  2. Meanwhile, place peppercorns in a small saucepan over medium heat. Swirl peppercorns around in the pan until lightly toasted and fragrant, about 1 minute.
  3. Using a mortar and pestle, crush the peppercorns. Set aside.
  4. Add bucatini to the boiling water and cook until halfway done, approximately 6 minutes.
  5. Reserve the pasta cooking water before draining the bucatini. Set both aside.
  6. In a large saucepan, melt the butter.
  7. Add 1 tablespoon crushed black pepper and stir.
  8. Add a large ladle of pasta water to the pan and bring to a simmer.
  9. Add the bucatini and move it around in the pan using tongs. Cook until al dente, adding more pasta water if necessary, about 3 minutes.
  10. Add pecorino and stir until fully melted and incorporated into the sauce.
  11. Serve immediately with more pecorino and pepper, if desired.