Cacio e Pepe

Por Jeanine Donofrio Via Loveandlemons Receita original Reportar problema

Ingredients

8 ounces bucatini pasta
2 tablespoons unsalted butter
1 teaspoon freshly ground coarse black pepper (plus more for serving)
2 ounces finely grated Pecorino Romano cheese (about 1 cup, plus more for serving)

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for 30 seconds, or until the butter is melted. Remove the pan from the heat.
When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
Serve immediately, topped with more freshly ground black pepper and cheese.