Name: Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Salt - 1 teaspoon; Bucatini (dry) - 1 pound; Finely grated Pecorino Romano cheese - 2 cups; Freshly ground black pepper, or more to taste - 1 ½ tablespoons

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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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

1. Salt - 1 teaspoon

2. Bucatini (dry) - 1 pound

3. Finely grated Pecorino Romano cheese - 2 cups

4. Freshly ground black pepper, or more to taste - 1 ½ tablespoons

How to cook deliciously - Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Dotdash Meredith Food Studios

6. Stage

Add more pasta water, little by little, until a thick cream has formed. Dotdash Meredith Food Studios

7. Stage

Sprinkle freshly ground pepper over the pasta. Toss and serve immediately. Dotdash Meredith Food Studios