Easy Cacio e Pepe Recipe

Boil 4 quarts of water in a large pot.

Add 5 teaspoons of salt to the boiling water.

Cook bucatini pasta in the boiling water for 9 to 11 minutes, testing for al dente at around 8 minutes.

Reserve 2 cups of pasta water before draining the pasta.

Melt 6 tablespoons of unsalted butter in a pan over medium-low heat until browned.

Add 1 tablespoon of black pepper to the browned butter and stir.

Add 1 1/2 cups of reserved pasta water to the butter and pepper mixture.

Add the drained pasta to the pan and toss to combine with the sauce.

Sprinkle in about 1/2 cup of shredded Pecorino Romano cheese and toss until melted.

Remove from heat and add the remaining 1/2 cup of cheese, tossing to combine.

Serve immediately with additional cheese and black pepper on top.

Equipment Needed

Allergens