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Bucatini Cacio e Pepe

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
6 servings
Dinner Italian
Bucatini Cacio e Pepe
Ingredients
  • 1 teaspoon salt
  • 1 pound bucatini (dry)
  • 2 cups finely grated Pecorino Romano cheese
  • 1 1/2 tablespoons freshly ground black pepper, or more to taste
Instructions
1
Collect all necessary ingredients beforehand.
2
Heat a large pot of water to its boiling point and add salt. Cook bucatini in the boiling water, stirring occasionally, until it reaches the desired level of tenderness without becoming mushy, 8 to 10 minutes.
3
Transfer grated Pecorino Romano cheese into a large glass bowl and mix it thoroughly with a fork to ensure the cheese is free of lumps.
4
As soon as the bucatini are cooked, carefully lift them out with a spaghetti fork or tongs and place them directly into the bowl with the cheese. Allow some water to drain off, but not too much.
5
Add a ladle full of reserved pasta water to the bowl. Stir the bucatini around until a rich sauce forms.
6
Gradually add more pasta water, a small amount at a time, until the desired consistency is achieved.
7
Sprinkle freshly ground black pepper over the pasta. Mix well and serve immediately.