Bucatini Cacio e Pepe Recipe

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

12 oz. bucatini pasta

1/4 cup butter, divided

2 tsp. freshly ground black pepper

2 cups finely grated Pecorino Romano cheese

black pepper and pecorino for serving

Directions

Cook pasta according to package instructions, but take out 2 minutes before it’s done. RESERVE 2 cups of starchy pasta water.

Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.

Add 1 cup of the reserved pasta water and the remaining 2 tablespoons of butter to the skillet and bring to a simmer.

Reduce heat to low and add pasta to the skillet. Sprinkle in some of the shredded Pecorino romano cheese, stirring and tossing the mixture together with tongs, until a smooth sauce forms. Repeat adding cheese and stirring it into the sauce until you’ve added all of the cheese. Add more reserved pasta water during this process if the mixture seems dry. It should have a shiny sauce-like look to it.

Serve with additional shredded cheese and black pepper to taste.

Nutrition

• Calories: 1060
• Total Fat: 41 g
• Saturated Fat: 24.6 g
• Trans Fat: 0 g
• Cholesterol: 120.1 mg
• Sodium: 827.7 mg
• Total Carbohydrate: 130.6 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 40.7 g