Roma Recipes: Cacio e Pepe

If you love having dinner guests over, chances are, you do it frequently. If this is the case, we bet you’re always looking for unique and delicious recipes to impress your guests with. You’re in luck: with this recipe for Bucatini Cacio e Pepe (super cheesy, peppery pasta) you’re delivering a satisfying meal at surprisingly little effort on your part. But don’t worry, your party will still think you’re the host(ess) with the most(est).

 

Ingredients:

1 lb. bucatini pasta (recommended, but spaghetti also works)

1 tbsp. freshly ground black pepper

5 tbsp. unsalted butter, divided (4:1)

4 tbsp. EVOO

1 c. freshly grated Parmesan cheese

1 c. freshly grated Pecorino Romano cheese

Kosher salt (to taste)

 

Directions:

  • Boil a large pot of water over high heat
  • Add the pasta and cook until al dente— about 8 minutes. (See our blog on tips for cooking perfect pasta!)
  • Before you drain, take about 2 cups of water from the pot!
  • Add the ground pepper into a dry skillet and toast until fragrant (30-40 seconds)
  • Add 4 tbsp. butter and EVOO, allowing to melt.
  • Add in the drained pasta, 1 c. saved pasta water and cheeses, tossing to coat. (**Important: Make sure the pasta water is hot when you add it! This will prevent the sauce from clumping.)
  • Season with salt to taste
  • Add in ¼ c. more water and the last tbsp. Butter, mixing well.
  • Serve on individual plates and allow your guests to garnish with additional pepper and Pecorino Romano.

 

Buon Appetito!

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