Classic Cacio e Pepe
The classic staple in Italy is easier to make than you'd think. It's all in the creamy, cheesy sauce made with Pecorino and pasta water.
Ingredients
- 1/4 cup pasta water
- 1/2 cup pecorino romano
- 1 tablespoon black pepper
- 1 box of bucatini
Instructions
- Start by bringing 6 cups of water to a boil. Generously salt the water.
- Add the bucatini to the pot of boiling water and cook per package instructions or until el dente.
- Use a ladle to scoop out 1/4 cup of pasta water and add it a bowl.
- Add in the pecorino romano. (Can add more cheese/water if needed for desired consistency)
- In a separate pan, add the black pepper and a touch more pasta water then add the cooked pasta to it.
- Add in the cheese mixture to the pan and stir until creamy and the correct consistency.
- Top with more cheese/pepper if desired and enjoy!
