Prepare to embark on a culinary journey to the heart of Rome with our classic Cacio e Pepe recipe. This iconic Italian pasta dish, known for its simplicity and elegance, is a symphony of flavors brought to life with the freshest ingredients. Bucatini pasta, butter, olive oil, and a harmonious blend of Parmesan and Pecorino Romano cheeses are the stars of this show, creating a rich, creamy, and utterly irresistible sauce. Join us as we unravel the secrets behind this Roman masterpiece, perfecting each step to create a dish that will transport you straight to the cobblestone streets of Italy.
Download and print this recipe card below!
Ingredients:
12 oz bucatini pasta
5 tbsp unsalted butter
4 tbsp olive oil
1 cup freshly grated Parmesan cheese
1 cup freshly grated Pecorino Romano cheese, plus more for garnish
Freshly ground pepper
Salt
Directions:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Step 1: Prepare the Ingredients
Before diving into this culinary adventure, make sure you have all your ingredients ready to go. It's a quick and delightful journey, so preparation is key.
Combine freshly grated Parmesan and Pecorino Romano cheeses in a bowl. Remember to grate them finely for the creamiest sauce.\
Step 2: Boil the Pasta to Perfection
In a large pot, bring generously salted water to a rolling boil.
Add your bucatini pasta and cook it to a perfect al dente texture. **This step is crucial for achieving that authentic Cacio e Pepe experience.
Don't forget to reserve about 1 cup of pasta cooking water before draining the pasta.
Step 3: Craft the Cheese Mixture
Combine freshly grated Parmesan and Pecorino Romano cheeses in a bowl.
Remember to grate them finely for the creamiest sauce.
Step 4: Toast the Pepper to Perfection
In a large skillet, melt the butter and olive oil over low heat.
Add the freshly ground pepper and gently toast it for about a minute, letting its aromatic essence infuse into the butter and olive oil.
Step 5: Create the Creamy Sauce
Take your toasted pepper and add the finely grated cheese mixture to the skillet.
Stir vigorously to create a smooth, creamy sauce. If the sauce appears too thick, add a bit of the reserved pasta cooking water, one spoonful at a time, until the desired consistency is achieved.
Step 6: Toss the Pasta
Add the drained bucatini pasta to the skillet, ensuring it's still hot.
Toss it in the creamy cheese and pepper mixture, coating each strand evenly.
Step 7: Garnish and Serve
Serve your Cacio e Pepe immediately, garnishing each plate with an extra sprinkle of freshly grated Pecorino Romano cheese and a generous grind of black pepper.
**Note: If the cheese is grated too coarsely, you won't achieve the desired creamy cheese sauce.
As we savor the final bites of this exquisite Cacio e Pepe, we're reminded that true culinary artistry lies in simplicity. The combination of buttery bucatini, a medley of finely grated cheeses, and the warmth of freshly ground pepper creates a flavor symphony that's hard to match. We hope this recipe has brought the essence of Roman cuisine to your table, providing a taste of Italy's timeless culinary magic. Remember, whether you're savoring it in the heart of Rome or in the comfort of your home, each bite of Cacio e Pepe is a delicious ode to Italy's culinary legacy, and now, it's a part of your culinary repertoire too.
Mangia! xoxo
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