Cacio E Pepe

My anniversary is in March and every year I share with you one of my husband’s favorite dishes. This year’s pick is cacio e pepe. Braden loves it served with an herb and garlic steak. Cacio e pepe means cheese and pepper. It is traditionally made with Pecorino Romano cheese or Grana Padano.  Pecorino cheese is a hard salty cheese made with sheep’s milk. This dish comes together in about 15 minutes and only takes four ingredients. It is always good paired with your favorite protein. You can mix it up by adding in fresh herbs or garlic. I can’t wait for you to try it!

Ingredients

1 box of bucatini pasta

2 tbsp.  butter, room temperature

1c. pecorino romano cheese, finely grated

Freshly ground black pepper

Directions

1. In a large pot bring 4 quarts of water to a boil. Add roughly 1-2 tbsp. of salt to the water. The best way to test if you have enough salt is to taste the water. It should taste like ocean water.
2. Once water boils, add the pasta. Cook until the noodles are just before al dente. You want them to still have some chew to them. They will continue to cook in the sauce.
3. Once the noodles are ready, pour 1-2 c. of pasta water out into a large bowl, then drain the pasta. Do not rinse.
4. Return the pan to the stove and melt the butter over low heat. Add the 1 ½ c. of the pasta water and the cheese. Bring to a boil. Add in 1 tsp. fresh black pepper, then add the pasta back in. Stir until the sauce thickens. If It gets too thick, add the rest of the pasta water.
5. Season your noodles with more salt and pepper if desired. Serve immediately. Store leftovers in the fridge.

Notes:

1. My favorite add-ins are fresh garlic, chopped parsley or basil.
2. You can substitute parmesan for the pecorino if necessary.