BUCATINI CACIO E PEPE RECIPE - PASTA.COM
A luxurious cacio e pepe recipe which pairs bucatini with a decadent cacio e pepe cream sauce. You won't believe how...
Categories Main Course
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- COOK PASTA: Place a large saucepan on high heat and add hot water. Bring the water to a boil then season with salt and add the bucatini.
- Cook the bucatini for 8 minutes then strain through a colander, reserving one cup of pasta water.
- MAKE SAUCE: In a second saucepan on medium heat add half of the butter. Once melted, stir in the black pepper and allow to toast for 1 minute. Then add half a cup of pasta water and bring to a simmer, stir in the remaining butter.
- ADD PASTA: Reduce the heat to low then toss the cooked bucatini, pecorino and parmesan through the sauce. Stir to melt the cheese and form a thick silky sauce, add pasta water gradually if the sauce becomes too dry.
- SERVE: Serve the bucatini cacio e pepe immediately into warm bowls with an extra crack of fresh black pepper and grating of parmesan cheese.
BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)
This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
- Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
- Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 59 g, Cholesterol 41.3 mg, Fat 11.9 g, Fiber 2.2 g, Protein 22.5 g, SaturatedFat 7 g, Sodium 869.6 mg, Sugar 0.3 g
BUCATINI CACIO E PEPE RECIPE
Learn how to make bucatini cacio e pepe pasta! I'm sharing helpful tips and a step-by-step guide so your cacio e pepe turns out perfectly.
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Cook pasta according to package instructions, but take out 2 minutes before it's done. RESERVE 2 cups of pasta water.
- Meanwhile, melt 2 Tbsp. butter in a large skillet. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.
- Add 1 cup of the reserved pasta water and remaining 2 tablespoons butter to skillet and simmer. Reduce heat to low and add pasta to the skillet. Sprinkle in Pecorino romano cheese, stirring and tossing mixture together with tongs, until a smooth sauce forms. Add more reserved pasta water if mixture seems dry.
- Serve with additional cheese and black pepper to taste.
Nutrition Facts : Calories 1060 calories, Sugar 5 g, Sodium 827.7 mg, Fat 41 g, SaturatedFat 24.6 g, TransFat 0 g, Carbohydrate 130.6 g, Fiber 6 g, Protein 40.7 g, Cholesterol 120.1 mg
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