Description
A classic Roman pasta dish, Cacio e Pepe is a simple yet decadent recipe featuring bucatini pasta coated in a creamy, cheesy sauce with a kick of black pepper.
Ingredients
Units
Scale
Pasta:
- 8 ounces bucatini pasta
Sauce:
- 2 tablespoons unsalted butter
- 1 teaspoon freshly ground coarse black pepper, plus more for serving
- 2 ounces finely grated Pecorino Romano cheese, about 1 cup, plus more for serving
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente.
- Make the sauce: Melt butter in a skillet over medium heat. Add pepper. Remove from heat.
- Combine: Transfer cooked pasta to the skillet. Add pasta water and half of the cheese. Toss until creamy. Add remaining cheese.
- Serve: Top with more pepper and cheese. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
