Bucatini Cacio E Pepe Recipe
I absolutely love this recipe because it transforms just a few simple ingredients into something utterly luxurious and comforting with minimal effort. The combination of bucatini, Pecorino Romano, and freshly cracked black pepper creates a creamy, peppery delight that reminds me of cherished Sunday dinners with friends.
Bucatini Cacio e Pepe is a classic Roman dish that I love for its simplicity and flavor. The 12 ounces of bucatini pasta provide a satisfying texture, while the 1 1/2 cups of finely grated Pecorino Romano cheese bring a level of savored depth that almost makes you question if what you’re eating is simply pasta and cheese.
The freshly cracked tablespoon of black pepper adds a peppery kick.
Ingredients
Bucatini Pasta:
Bucatini is a rich energy source.
With all those carbohydrates, they’re bound to give energy and, best of all, deliver that delightfully chewy texture we so love.
Pecorino Romano Cheese:
Old cheese, which contains there a lot of protein and calcium, and which is very high in salt, has a lot of taste.
Aged Cheddar, that is, cheese that has been made more than five months and generally more than 12 months ago.
Black Pepper:
Provides a zesty bite with antioxidants and anti-inflammatory perks.
Salt:
It is essential for augmenting tastes, and it also brings harmony to the flavor profile of pasta.
Ingredient Quantities
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- 12 oz bucatini pasta
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 1 tablespoon black pepper, freshly cracked
- Salt for pasta water
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Instructions
1. Put a big pot of water on to boil. Add a good amount of salt to the water and then follow it with the bucatini pasta.
2. Prepare the pasta to the al dente stage, according to the package directions.
3. As the pasta cooks, place the freshly cracked black pepper into a large skillet over medium heat. Toast the pepper for about 1-2 minutes, or until you can smell its wonderful fragrance.
4. Set aside approximately 1 1/2 cups of water in which the pasta cooked and then drain the pasta.
5. In the skillet with the black pepper, add 1 cup of the reserved pasta water and bring to a simmer.
6. Incorporate the cooked pasta with the pepper and pasta water in the skillet.
7. Take the skillet off the heat and slowly scatter the finely grated Pecorino Romano cheese over the pasta, stirring all the while to melt the cheese and turn it into a glossy sauce.
8. When the sauce has become overly thick, it can be diluted with reserved pasta water. The water should not be added all at once, but rather in increments, until the sauce is at the desired thickness.
9. Change the amount of seasoning, adding more black pepper and salt if necessary.
10. Serve right away, garnishing with more Pecorino Romano and black pepper if you like.
Equipment Needed
1. Large pot
2. Large skillet
3. Mixing spoon
4. Measuring cups
5. Grater (for cheese)
6. Tongs or pasta fork
7. Strainer or colander
FAQ
- What is bucatini?Bucatini is a pasta shape somewhat like spaghetti but with a hollow center, which lets it take on sauce in a most satisfactory manner.
- Can I substitute Pecorino Romano with Parmesan?It is possible to use a different cheese, but when you do, you alter the flavor of the dish in a way that may render it unrecognizable as pasta alla gricia. It’s certainly something you can do and may do, but expect a different outcome.
- Why is freshly cracked black pepper preferred?The flavor and aroma of freshly cracked black pepper are much more potent, which serves to underscore the dish’s taste.
- How much salt should I use for the pasta water?Utilize a sufficient quantity of salt for the water to taste like the ocean; approximately 1 tablespoon of salt for every 4 quarts of water works well.
- Why is it important to finely grate the cheese?Cheese that is finely grated melts much more easily, which ensures that the sauce is smooth and creamy.
- Can I use a different pasta instead of bucatini?Bucatini is hollow in the middle, which makes it perfect for holding a creamy sauce.
- How do I prevent the cheese from clumping?Pasta water should be added gradually to the cheese and pasta mixture, off the heat, to form a smooth emulsion.
Substitutions and Variations
If you don’t have bucatini pasta, you can use spaghetti or linguine.
Parmesan cheese can be used in place of Pecorino Romano cheese, though it will change the taste.
If you have not got fresh, cracked black pepper, use the pre-ground black pepper, but decrease the amount slightly.
Pro Tips
1. Cheese Texture and Quality: Make sure to use freshly grated Pecorino Romano cheese for the best texture and flavor. Pre-packaged grated cheese often contains anti-caking agents and won’t melt as smoothly into a sauce.
2. Toast Pepper Carefully: When toasting the black pepper, watch it closely to avoid burning. You want it fragrant, not scorched, as burnt pepper can introduce a bitter taste to your dish.
3. Pasta Water Precision: The reserved pasta water is key to achieving a creamy sauce. Its starchy quality helps emulsify the sauce. Start with a cup and add more as needed in small increments to achieve the right consistency without drowning the pasta.
4. Stir Off the Heat: Combine the cheese and pasta off the heat. This helps prevent the cheese from clumping and ensures a smooth, luscious sauce as the residual heat gently melts the cheese.
5. Seasoning Balance: Pecorino Romano is quite salty, so taste the dish before adding extra salt. The pasta water will already have some saltiness, so adjust thoughtfully to avoid over-seasoning.
Bucatini Cacio E Pepe Recipe
My favorite Bucatini Cacio E Pepe Recipe
Equipment Needed:
1. Large pot
2. Large skillet
3. Mixing spoon
4. Measuring cups
5. Grater (for cheese)
6. Tongs or pasta fork
7. Strainer or colander
Ingredients:
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- 12 oz bucatini pasta
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 1 tablespoon black pepper, freshly cracked
- Salt for pasta water
“`
Instructions:
1. Put a big pot of water on to boil. Add a good amount of salt to the water and then follow it with the bucatini pasta.
2. Prepare the pasta to the al dente stage, according to the package directions.
3. As the pasta cooks, place the freshly cracked black pepper into a large skillet over medium heat. Toast the pepper for about 1-2 minutes, or until you can smell its wonderful fragrance.
4. Set aside approximately 1 1/2 cups of water in which the pasta cooked and then drain the pasta.
5. In the skillet with the black pepper, add 1 cup of the reserved pasta water and bring to a simmer.
6. Incorporate the cooked pasta with the pepper and pasta water in the skillet.
7. Take the skillet off the heat and slowly scatter the finely grated Pecorino Romano cheese over the pasta, stirring all the while to melt the cheese and turn it into a glossy sauce.
8. When the sauce has become overly thick, it can be diluted with reserved pasta water. The water should not be added all at once, but rather in increments, until the sauce is at the desired thickness.
9. Change the amount of seasoning, adding more black pepper and salt if necessary.
10. Serve right away, garnishing with more Pecorino Romano and black pepper if you like.