Cacio e Pepe

25 min · Easy · Serves 4

520 kcal per serving · 14g protein

Cacio e pepe is a classic Roman pasta. Its glossy sauce consists of black pepper and Pecorino Romano cheese. Easy and delicious!

Ingredients

• 360 g Bucatini pasta
• 56 g Unsalted butter
• 1 tsp Freshly ground coarse black pepper
• 100 g Finely grated Pecorino Romano cheese
• 100 ml Water

Method

1. Boil the pasta

   

   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente — tender but still with a slight bite in the centre — about 8-10 minutes.

2. Heat a large skillet

   Meanwhile, heat a large skillet (a 25cm nonstick pan works well) over medium heat.

3. Add the butter and pepper

   

   Add the butter and pepper and cook for 30 seconds, or until the butter is melted.

4. Remove the pan

   Remove the pan from the heat.

5. Add the pasta & water

   

   When the pasta is just al dente, use tongs to transfer it directly from the pot into the skillet with the butter and pepper. Add the starchy pasta water and toss to combine.

6. Add half the cheese

   Add half the cheese and toss to coat.

7. Add the remaining cheese

   

   Add the remaining cheese and keep tossing until it forms a glossy sauce that lightly coats the pasta.

8. Loosen with pasta water

   Add a splash more pasta water as needed to help the cheese melt into a smooth, creamy sauce.

9. Serve

   

   Serve immediately, topped with more freshly ground black pepper and cheese.