Cacio e Pepe
Cacio e Pepe
Brie Thompson
4
5 minutes
15 minutes
Cacio e Pepe means cheese and pepper, and it is the dish I make when I want big flavor from just a few ingredients. Toasted black pepper and butter melt into Nocellara Italian Extra Virgin Olive Oil, and Pecorino Romano turns it all into a silky sauce that clings to every strand of bucatini pasta. Serve it with a fresh salad and dinner is done.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ½ lb Bucatini Pasta
- 1 Pasta Rock
- 2 Tbsp Butter
- 2 Tbsp Nocellara Italian Extra Virgin Olive Oil
- 2 tsp Black Pepper
- ½ cup Pecorino Romano, finely grated
- Freshly Ground Black Pepper, to finish
- Pecorino Romano, finely grated, to finish
Directions
- Bring 4 quarts of water to a roaring boil in a large pot. Add Pasta Rock to season the water, following package directions. Cook the pasta according to package directions.
- Meanwhile, melt the butter in a large skillet over medium heat. Add Nocellara Italian Extra Virgin Olive Oil and pepper and mix to combine well. Cook until the pepper is lightly toasted. If the butter and oil mixture begins to brown, remove the skillet from the heat until the pasta is done.
- Once the pasta is done, return the skillet to medium heat if needed. Use tongs to transfer the pasta directly from the pot to the skillet.
- Stir the pasta while adding the Pecorino Romano a generous pinch at a time. Once all the cheese is added, add a splash of pasta water at a time to emulsify the sauce.
- Transfer the pasta to plates. Finish with a few cracks of freshly ground black pepper and a pinch of Pecorino Romano. Serve immediately.