Cacio e Pepe recipe
fromthereciperebel.comwww.thereciperebel.com/cacio-e-pepe-recipe
Cacio e Pepe is made with bucatini pasta, freshly cracked black pepper, and salty, tangy cheese. It’s creamy, peppery, and ready in 20 minutes, making it the perfect weeknight pasta with a touch of elegance!
Ingredients
Instructions
Cook pasta to al dente in a large pot of boiling, salted water. Before draining, reserve 1 cup pasta water.
Meanwhile, in a large skillet, heat oil and black pepper over medium heat until fragrant (2-3 minutes). Remove from the heat and stir in the butter until melted.
Add cooked pasta to the skillet with the oil and pepper. Stir and gradually add in cheese and ½ reserved pasta water until the sauce comes together. If needed, toss and add in additional water.
Taste and serve with additional cracked black pepper if desired.
Notes
- Ingredients and Substitutions: There are only a few simple ingredients in this recipe, so there are not many substitutions. Choose good quality ingredients for the best results! Cheese: you can use all Pecorino Romano or all Parmesan if that’s what you have. Garlic: You can add a clove or two of garlic with the oil if you like. Bucatini: you can use any kind of pasta you like! *If your cheese clumps, it’s likely that your pan was too hot. For a quick fix, add a bit of additional hot water, and heat and stir on low until it smooths out.
