If you do not have or cannot find bucatini pasta, use spaghetti instead. This is macaroni and cheese for grown ups.
Cacio e Pepe
Ingredients
- 6 oz. bucatini pasta
- 1 1/2 tsp. kosher salt divided
- 3 Tbsp. olive oil
- 1 tsp. black pepper plus more for garnish
- 1 1/2 oz. pecorino Romano grated (about 3/4 cups), plus more for garnish
Instructions
- Add pasta to a large skillet over high; cover with water, and add 1 teaspoon of the salt. Bring to a boil, and cook, stirring occasionally, until nearly tender, about 6 minutes.
- Meanwhile, heat oil in a medium skillet over medium; stir in black pepper, and cook until toasted, about 1 minute. Remove from heat.
- Whisk 3 tablespoons of the pasta cooking water into oil and pepper. Using tongs, transfer pasta into oil and pepper mixture, reserving pasta cooking water in skillet. Cook over low, stirring constantly, while sprinkling in cheese.
- Add more cooking water as needed, 1 tablespoon at a time, to create a creamy sauce. Stir in remaining 1/2 teaspoon salt. Divide pasta between 2 bowls, and garnish with pepper and cheese. Serve immediately.