Bucatini Cacio e Pepe

Made with 6 simple ingredients and just under 20 minutes, this creamy Bucatini Cacio e Pepe is a definite crowd pleaser!

INGREDIENTS

- bucatini (or thick spaghetti)

Pasta

Pecorino-Parmesan Cream

- freshly-grated pecorino - freshly-grated parmesan - pasta water

INGREDIENTS

- whole black peppercorns - unsalted butter - hot water - olive oil

Peppercorn Base

How to Make Bucatini Cacio e Pepe

Step 1  Cook pasta according to package instructions. Reserve some pasta water.

Step 2  Make the Pecorino-Parmesan cream using grated Pecorino, Parmesan, and pasta water.

Step 3  Coarsely crush the peppercorns.

Step 4 Roast cracked pepper until fragrant. Add butter and some hot water and simmer.

Step 5 Add cooked pasta and toss to coat. Remove from heat.

Step 6 Add Pecorino-Parmesan cream and coat evenly.  Add olive oil and toss to coat. Serve warm!

How to Make Bucatini Cacio e Pepe

Tips and Tricks

Use pasta water to make Pecorino-Parmesan cream. The starchy pasta water prevents the cheese from clumping. Roasting the peppercorns improves the peppery flavour and aroma of this dish. It can be skipped for a milder taste. Use freshly-crushed black peppercorns. Do not finely-grind the pepper. On the contrary, it needs to be coarsely crushed or cracked.