Bucatini Cacio E Pepe Recipe Pastacom

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BUCATINI CACIO E PEPE RECIPE



Bucatini Cacio e Pepe Recipe image

Learn how to make bucatini cacio e pepe pasta! I'm sharing helpful tips and a step-by-step guide so your cacio e pepe turns out perfectly.

Provided by Emily Dingmann of myeverydaytable.com

Categories     Dinner

Time 20m

Number Of Ingredients 5

12 oz. bucatini pasta
1/4 cup butter, divided
2 tsp. freshly ground black pepper
2 cups finely grated Pecorino Romano cheese
black pepper and pecorino for serving

Steps:

  • Cook pasta according to package instructions, but take out 2 minutes before it's done. RESERVE 2 cups of pasta water.
  • Meanwhile, melt 2 Tbsp. butter in a large skillet. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.
  • Add 1 cup of the reserved pasta water and remaining 2 tablespoons butter to skillet and simmer. Reduce heat to low and add pasta to the skillet. Sprinkle in Pecorino romano cheese, stirring and tossing mixture together with tongs, until a smooth sauce forms. Add more reserved pasta water if mixture seems dry.
  • Serve with additional cheese and black pepper to taste.

Nutrition Facts : Calories 1060 calories, Sugar 5 g, Sodium 827.7 mg, Fat 41 g, SaturatedFat 24.6 g, TransFat 0 g, Carbohydrate 130.6 g, Fiber 6 g, Protein 40.7 g, Cholesterol 120.1 mg

CACIO E PEPE



Cacio e pepe image

Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 4

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

Steps:

  • Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
  • Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium

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