Cacio e Pepe Pasta with Pecorino Romano
Serves 4
15 mins prep
10 mins cook
25 mins total
If you've ever tried preparing homemade cacio e pepe and found it challenging, let me show you some of my tricks! I make a creamy-textured, no-clump sauce that tastes oh-so savory, pleasantly salty, and not too peppery. Paired with al dente bucatini (or other long pasta), this is one of those pantry pasta recipes you'll want in your back pocket.
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Bring 3-4 quarts of water to a boil in a pot. Add 1-2 tablespoons kosher salt.
Cook the pasta until it's a few minutes shy of al dente, about 8-10 minutes depending on the cut. Scoop out 1½ cups of the starchy water about halfway through cooking, allowing it to cool to warm for a few minutes. Drain the pasta in a colander.
Meanwhile, melt 4 tablespoons of the butter in the wide (10-12-inch) skillet over low heat. Add 1½ teaspoons of the pepper, 1½ cups of the cheese and 1 cup of the pasta water. Stir the sauce frequently until the sauce smooths out - be sure not to let the mixture get too hot to avoid clumps. Remove the pan from the heat.
Add the drained pasta to the skillet. Add the remaining tablespoon of butter and toss with tongs, quickly and thoroughly, until the pasta is coated and the sauce thickens. Dribble in a little more of the reserved water, if needed.
Portion into bowls and serve immediately. Sprinkle each serving with some of the remaining pepper and cheese.
