Cacio e Pepe

Takes 20 minutes | Serves 4 |

Ingredients

500 g dried bucatini or spaghetti
4 tbsp unsalted butter
100 g freshly grated Pecorino Romano
1 tsp cracked black pepper (toasted)
1 handful Salt for the boling water

Steps

Prepare the pasta

• Fill a large pot with water and bring to a boil over high heat.
• Add a small handful of salt to the boiling water.
• Add the pasta and cook, stirring occasionally, until al dente (about 6 to 8 minutes).
• Drain the pasta, reserving 2/3 cup of the pasta water.

Make the sauce

• Pour the cooked pasta back into the pot or a large skillet, and place it over low heat.
• Add the reserved pasta water and butter to the pasta.
• Toss until the butter melts.

Finish the dish

• Add the grated Pecorino Romano cheese and cracked black pepper to the pasta.
• Continue tossing until the cheese melts and forms a creamy sauce, coating the pasta evenly.

Serve

• Top with additional grated Pecorino Romano for garnish and serve immediately.