Bucatini Cacio e Pepe
A take on Alton Brown's Cacio e Pepe recipe with Bucatini pasta, Burlap & Barrel peppercorns, and all Pecorino Romano cheese.
Servings 4 people
Ingredients
- 1 pound Bucatini pasta bronze dyed if you can
- ½ tbsp Burlap & Barrel Purple Peppercorns cracked
- ½ tbsp Burlap & Barrel Fermented White Pepper cracked
- 5 ounces Pecorino Roman cheese
- ⅓ cup Extra Virgin Olive Oil
- 1 cup starchy pasta water
- 1 tbsp kosher salt
Instructions
- Combine pasta and salt in a high sided saute pan.
- Add enough cold water to cover the pasta. Cover the pan if you have a lid. Bring to a boil over high heat.
- When water reaches a boil, remove the lid and stir with a pair of tongs.
- Decrease the heat to medium. Make sure the pasta remains submerged. Only add more water if the pan looks dry.
- While pasta is cooking, in a large mixing bowl combine the pepper, olive oil, cheese. You can save a little bit of these cheese if you want for topping of the pasta at the end.
- Combine the ingredients until they form a thick paste and set aside.
- After 5 minutes of simmering, ladle a cup of the water into a measuring cup.
- Start with a ¾ cup and slowly drizzle the bowl with the cheese. Combine until smooth. If too clumbly you can add more of the water.
- At about the 10-12 minute mark, the pasta should be al dente. Check frequently for doneness.
- Using tongs, remove the pasta from the pan, allowing it to drain in midair for a few seconds before adding it to the mixing bowl.
- Stir vigorously with the tongs for 2 minutes. It may look like it’s not going to come together, but give it time and a lot of force. If it’s still too clumby add more cooking water.
- Serving pipping hot!