Bucatini Cacio E Pepe Recipes

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BUCATINI CACIO E PEPE RECIPE - PASTA.COM



Bucatini Cacio e Pepe Recipe - Pasta.com image

A luxurious cacio e pepe recipe which pairs bucatini with a decadent cacio e pepe cream sauce. You won't believe how...

Categories     Main Course

Time 20m

Yield 4

Number Of Ingredients 6

1 lb bucatini
¼ cup unsalted butter
2 tsp black pepper (freshly ground)
1 cup Pecorino Romano cheese (grated)
1 cup Parmesan cheese (grated)
salt (to taste)

Steps:

  • COOK PASTA: Place a large saucepan on high heat and add hot water. Bring the water to a boil then season with salt and add the bucatini.
  • Cook the bucatini for 8 minutes then strain through a colander, reserving one cup of pasta water.
  • MAKE SAUCE: In a second saucepan on medium heat add half of the butter. Once melted, stir in the black pepper and allow to toast for 1 minute. Then add half a cup of pasta water and bring to a simmer, stir in the remaining butter.
  • ADD PASTA: Reduce the heat to low then toss the cooked bucatini, pecorino and parmesan through the sauce. Stir to melt the cheese and form a thick silky sauce, add pasta water gradually if the sauce becomes too dry.
  • SERVE: Serve the bucatini cacio e pepe immediately into warm bowls with an extra crack of fresh black pepper and grating of parmesan cheese.

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)



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

This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 438.3 calories, Carbohydrate 59 g, Cholesterol 41.3 mg, Fat 11.9 g, Fiber 2.2 g, Protein 22.5 g, SaturatedFat 7 g, Sodium 869.6 mg, Sugar 0.3 g

BUCATINI CACIO E PEPE



Bucatini Cacio e Pepe image

This creamy bucatini from Anita Parris Sole, features Grana Padano, Prosciutto di Parma, and sage. It is made in the style of Cacio e Pepe with a few supporting ingredients that really make this dish sing. So simple, savory, and satisfying.

Provided by Honest Cooking

Categories     Main Course

Number Of Ingredients 8

1 lb bucatini pasta
5 slices Prosciutto di Parma
4 ounces grated Grana Padano
6 fresh sage leaves
2 cloves garlic, peeled, cut in half
1/4 cup extra virgin olive oil
2 tbsp freshly ground black pepper
1/4 cup sea salt for pasta water

Steps:

  • Set a large pot of water on to boil over high heat.
  • In a large sauté pan add 2 tablespoons of olive oil and add the prosciutto in a single layer. Let it crisp slowly over medium low heat.
  • Remove the crisped prosciutto to a cutting board and add the garlic and sage to the pan with another two tablespoons of olive oil. Let them sizzle gently until the garlic is a very light golden and the sage has become crispy. Transfer them to the same cutting board as the prosciutto.
  • Now add your pepper to the pan and turn the heat to low while your pasta cooks.
  • Once water comes to a full, rolling boil, add lots of salt - I usually add about ¼ cup of kosher or sea salt. Add your pasta and set a timer for a couple minutes less than the box says.
  • When the pasta is done, scoop out a couple cups of the water and set aside. Then drain your pasta in a colander or use tongs to scoop it into the pan with the oil and pepper.
  • Keep the pan over low heat and add a handful of cheese and a splash of cooking water and toss and stir to combine - I like to use tongs for this. When it looks creamy, repeat with more cheese and more water. Continue this process until all the cheese has been added and the pasta is very creamy. Add more pasta water as needed.
  • Now add the chopped prosciutto, sage, and garlic if using. Toss to combine and serve immediately with plenty of extra Grana Padano.

Nutrition Facts : Calories 506 kcal, ServingSize 1 serving

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

BUCATINI CACIO E PEPE RECIPE



Bucatini Cacio e Pepe Recipe image

Provided by á-7113

Number Of Ingredients 7

1 pound dried bucatini pasta
1 tablespoon of kosher salt
1 tablespoon freshly ground black pepper, plus more for garnish
5 tablespoons unsalted butter, divided
4 tablespoons olive oil
1 cup freshly grated Parmesan cheese
1 cup freshly grated Pecorino Romano cheese, plus more for garnish

Steps:

  • Put pasta and 1 tablespoon salt into pan. Add COLD water till just covered by about 1/2 inch. Cover and bring to a boil. Reduce to a simmer and uncover. Cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water. 2. Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted, 1 to 2 minutes. 3. Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Then serve.

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