Cacio e Pepe Pasta with Pecorino Romano
Serves 415 mins prep10 mins cook
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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What you need
Instructions
0 Bring 3-4 quarts of water to a boil in a pot. Add 1-2 tablespoons kosher salt. 2 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. 1 Meanwhile, melt the butter in the wide (10-12-inch) skillet over medium 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 cheese melts and the sauce smooths out. Remove the pan from the heat. 3 Drain the pasta in a colander. Add the drained pasta to the skillet and toss it 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. 4 Portion into bowls and serve immediately. Sprinkle each serving with some of the remaining pepper and cheese.View original recipe