How To Make Bucatini Cacio e Pepe (Roman Sheep Herder’s Pasta)
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 12 ounces bucatini pasta
- 1 ½ cups grated Pecorino Romano cheese
- 2 teaspoons freshly ground black pepper
- Salt, to taste
Instructions
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Cook the bucatini in a large pot of salted boiling water until al dente.
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In a separate bowl, mix together the grated Pecorino Romano cheese, black pepper, and a little bit of the pasta cooking water to create a paste-like consistency.
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Drain the cooked pasta, reserving 1 cup of the pasta cooking water.
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Return the pasta to the pot and immediately add the cheese mixture, tossing well until the pasta is coated evenly. If the sauce is too thick, add some of the reserved pasta cooking water to adjust the consistency.
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Season with salt to taste.
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Serve hot, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper.
Nutrition
- Calories : 550kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 65mg
- Sodium : 520mg
- Total Carbohydrates : 71g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 24g
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