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

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