Cacio e Pepe
Simple, cheesy and peppery. Exactly how it should be!
Servings: 6 people
Calories: 450kcal
Ingredients
- 1 pound bucatini pasta
- 5 tbsp salted butter
- 2 tsp freshly cracked black pepper
- 1 cup freshly grated parmesan cheese good quality cheese
- 1/2 cup freshly grated pecorino cheese good quality cheese
Instructions
- In a large pot, boil generously salted water. When boiling, add your pasta and cook to al dente. Reserve 1 cup of the pasta cooking water in a liquid measuring cup.
- In a large skillet, melt 2 tbsp butter over medium heat. Add the pepper and cook for about 1 minute or until toasted.
- Add about 3/4 cup of the reserved pasta water and bring to a simmer. Then add the pasta and remaining 3 tbsp butter. Reduce heat to low and add the parmesan and pecorino. Tossing with tongs until melted and sticking to the noodles. Add more pasta water if too thick. Transfer to plates and top with a little more pecorino and fresh pepper.