Bucatini Cacio e Pepe
This simple but incredibly delicious pasta is a staple at our house. Until recently the pasta, a straw-like long pasta, could only be found at Shaw’s, but now Mehuron’s carries it and you can also find fresh frozen locally-made bucatini at Kitchen-ette in Waitsfield which is a great treat and outstanding!
Here’s what you need:
- 1 lb bucatini
- 1T freshly ground black pepper, plus more for garnish
- 5T unsalted butter, divided
- 4T olive oil
- 1C freshly grated Parmesan
- 1C freshly grated Percorino Romano, plus more for serving
- Salt to taste
Bring a pot of salted water to boil and depending on whether you’re using dried or fresh pasta, start cooking it al dente and drain. Reserve 1 ¼ C of the pasta water. (Bring the water to a boil, but don’t start the pasta right away if using fresh pasta as it only cooks a couple of minutes).
Toast the ground pepper over medium heat in a large skillet for 30 seconds. Add 4T butter and olive oil and cook 1 to 2 minutes.
Add the drained pasta and 1C of the reserved pasta water, the grated Parm and Pecorinao Pecorino. Coat pasta well and add salt to taste. Add the last 1/4C of pasta water and the final 1T of butter, tossing everything until it is all glossy and creamy and well coated.
Serve with more pepper and Perocino Romano.
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