Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)

Name: Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 teaspoon salt; 1 pound bucatini (dry); 2 cups finely grated Pecorino Romano cheese; 1 ½ tablespoons freshly ground black pepper, or more to taste

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Cost: $3.56 /serving

Author : Buckwheat Queen

Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)

Ingredients

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1 teaspoon salt1 pound bucatini (dry)2 cups finely grated Pecorino Romano cheese1 ½ tablespoons freshly ground black pepper, or more to taste

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Instructions

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Step 1

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.

Step 2

Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.

Step 3

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.

Step 4

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.