Bucatini Cacio e Pepe
Easy and quick cacio e pepe made with bucatini pasta! Just a few simple ingredients are needed to whip up this classic pasta dish.
Ingredients
- 8 oz bucatini pasta dried
- 3 tablespoon butter thinly sliced
- 1 teaspoon freshly ground black pepper plus more for topping
- 2 oz pecorino romano cheese finely grated, about 1 cup per batch
For starchy water (or sub pasta water)
- 1 teaspoon corn starch
- ½ cup hot water
Instructions
- Bring a large pot of salted water to a boil for the pasta. Once boiling, cook the pasta per package instructions for al dente.
- Meanwhile, combine the corn starch and hot water and mix until fully dissolved.(You can use pasta water instead, but this method gives more consistent results because it has a controlled amount of starch)
- As the pasta cooks, melt the butter in a skillet over medium low heat. Once melted, add the fresh black pepper and toast until very fragrant, about 1 minute.
- Add the corn starch and water mixture to the skillet with the butter and mix to combine. Let that come to a simmer over medium heat, then remove the skillet from heat and add the cheese, stirring frequently.
- Once the cheese is fully melted, add the drained pasta to the skillet and mix until it's fully coated.
- Serve immediately, topped with more black pepper and grated pecorino.
Nutrition
Serving: 0.25 batchCalories: 330kcal
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