Easy Cacio e Pepe Recipe

Ingredients

• 4 quarts water
• 5 teaspoons salt
• 1 pound bucatini (or spaghetti, macaroni)
• 1 cup (125 g) freshly grated Pecorino Romano, plus extra for serving
• 1 tablespoon freshly cracked black pepper, plus extra for serving
• 6 tablespoons unsalted butter
• 2 cups reserved pasta water

Instructions

1. Boil the Pasta

Bring 4 quarts of water to a boil in a large pot. Salt the water with 5 teaspoons of salt. Add the pasta and cook until al dente, about 8 minutes. Reserve 2 cups of the pasta water, then drain the pasta.

2. Brown the Butter

In a large skillet over medium-low heat, melt 6 tablespoons of unsalted butter. Continue cooking until the butter turns a light amber color and smells nutty, being careful not to burn it.

3. Bloom the Pepper

Add 1 tablespoon of freshly cracked black pepper to the browned butter and stir for about 30 seconds to bloom the spice.

4. Create the Sauce

Pour 1½ cups of the reserved pasta water into the skillet. Add the drained pasta and toss to coat. Sprinkle in about ½ cup of the grated Pecorino Romano and continue tossing until the cheese melts and forms a creamy sauce.

5. Finish and Serve

Remove the skillet from the heat and add the remaining ½ cup of cheese, tossing until melted and silky. Serve immediately with extra cheese and a sprinkle of black pepper on top. If the pasta becomes dry, loosen it with a splash of the reserved pasta water.