by Anna Glassman-Kaufman
This Roman classic is proof that simple, quality ingredients make the best dishes. Cacio e Pepe relies on high-quality Pecorino Romano, black pepper, and lots of starchy pasta water to make a rich, creamy, comforting pasta sauce. It’s adult mac & cheese - what more do you need?!
serves 2
8 oz Bucatini
2.5 oz Pecorino Romano, grated
Lots of freshly ground black pepper
Bring 2 quarts water to a boil in a large pot. Salt generously.
Add bucatini, stir, and cook according to package instructions.
While the pasta cooks, combine your grated Pecorino, black pepper, and a ladle of starchy pasta water in a large bowl. Whisk to combine and to melt the cheese. Add to a large saucepan.
When your pasta is about 1 minute from al dente, use tongs to transfer the strands directly into the saucepan with your cheese and pepper mixture. You’ll inevitably add a bit more pasta water as you transfer, and this will help emulsify your sauce. Stir over medium heat until your sauce is beautifully smooth and evenly coats the pasta.
Plate, top with MORE grated Pecorino & black pepper, and enjoy with glass of Italian red wine!