Cacio e Pepe
This Cacio e Pepe is a classic Italian pasta dish! Bucatini pasta is tossed in a buttery cheese sauce and flavored with plenty of freshly ground black pepper!
Servings: 4 people
- 1 (12 oz) box bucatini
- 1/4 cup unsalted butter room temperature
- 1 (5 oz) container finely grated Pecorino Romano cheese ensure there are no large chunks to avoid a clumpy sauce
- 1/2 tablespoon freshly ground black pepper or more to taste
Cook pasta al denté according to box directions in a large stockpot of salted water.
Drain but reserve the pasta water.
Melt butter in the hot stockpot.
Whisk in 1 cup pasta water, cheese, and black pepper until smooth.
Place hot pasta back into the hot stockpot.
Use tongs to toss to combine.
Add in additional pasta water, if necessary (I didn’t need any), until a cream sauce forms and coats the pasta evenly.
Taste and re-season with more pepper, if desired.
Serve and enjoy!
Take 5 seconds to . We greatly appreciate it!
Serving: 1person | Calories: 556kcal | Carbohydrates: 65g | Protein: 23g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 432mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 502IU | Calcium: 402mg | Iron: 1mg