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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: pasta
Servings: 4
Calories: 536kcal
- 320 g bucatini or thick spaghetti
Pecorino-Parmesan Cream
- 60 g Pecorino Romano Cheese freshly and finely grated
- 60 g aged Parmesan Cheese (Parmigiano Reggiano) freshly and finely grated
- 60-80 mL reserved pasta water (¼ to ⅓ cup)
Peppercorn Base
- 5 g whole black peppercorns freshly cracked (approx. 2 tsp.)
- 30 g unsalted butter room temperature
- 30-50 mL hot water (2-3 tbsp.)
- 2-3 tbsp. olive oil extra-virgin
Cook pasta according to package instructions until al dente, but do not add salt to pasta water. Reserve ½ cup of pasta water before draining. Make the pecorino-parmesan cream: Place finely grated parmesan and pecorino in a medium-sized bowl. Add ¼ to ⅓ cup of pasta water and stir quickly until a creamy consistency is reached. Set aside.
To coarsely crush peppercorns: Place whole black peppercorns in a large skillet on a solid surface, and using the bottom of another smaller pan, apply pressure to the peppercorns until they are coarsely crushed.You can also crush the peppercorns in a pestle and mortar, or using a pepper grinder adjusted to coarsely (not finely) grind or crack the peppercorns. Place coarsely crushed peppercorns in a large skillet on medium heat and roast for 2-3 minutes, or until fragrant, stirring frequently.
Add butter and stir until melted (on medium-low heat). Add 2-3 tablespoons of hot water and bring to a low simmer.
Add cooked pasta to skillet and toss to coat with pepper-butter mixture. Remove skillet from heat.
Add pecorino-parmesan cream and stir vigorously until pasta is coated evenly. Finally, add 2-3 tablespoons of olive oil and toss to coat evenly.
Divide in serving plates, top with extra grated cheese, and serve warm.
Calories: 536kcal | Carbohydrates: 62g | Protein: 21g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 427mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 374IU | Calcium: 362mg | Iron: 1mg