Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Recipe by Buckwheat Queen from allrecipes.com
Dinner 25 Mins.
Ingredients
6
6 servings
- •1 teaspoon salt
- •1 pound bucatini (dry)
- •2 cups finely grated Pecorino Romano cheese
- •1.5 tablespoons freshly ground black pepper, or more to taste
Instructions
- Gather all ingredients.
- Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
- Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
- Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
- Add more pasta water, little by little, until a thick cream has formed.
- Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 438
- Carbohydrate: 59g
- Fat: 12g
- Fiber: 2g
- Protein: 23g
- Sugar: 0g
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