Bucatini cacio e pepe are a typical dish of traditional Roman cuisine with ancient origins. It is a simple recipe but with intense and decisive flavours. The origin of cacio e pepe dates back to the Roman Renaissance, when pasta was served in a mixture of pepper and cheese. Even today bucatini cacio e pepe are one of the most popular dishes of Roman cuisine, a combination of classic flavors that satisfy all palates. Follow our recipe and find out how to prepare this traditional dish making the most of all the ingredients.
Ingredients for 4 people
- 350 g Bucatini
- 200 g grated pecorino romano
- 10 g Ground black pepper
- Salt to taste
Preparation
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Crush the peppercorns and grate the cheese by collecting it in a bowl
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Put the pecorino in a bowl with a few tablespoons of cold water and mix until you get a thick cream.
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In a hot frying pan, brown the dry pepper to toast it.
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Cook the pasta in abundant salted water, halfway through cooking the pasta move it into the pan with the pepper, then add a couple of ladles of cooking water and finish with the risotto technique.
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When the pasta is cooked, turn off the flame and add the Roman pecorino cream.
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Stir everything together until you get the desired cream (if the pasta is not very creamy you can add more pecorino romano until you reach the desired consistency).
- Serve the cacio e pepe pasta immediately on plates, adding a sprinkling of grated cheese and freshly ground pepper.
