Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta) Recipe

Original Recipe Yield: 6 servings

Ingredients:

• 1 teaspoon salt
• 1 pound bucatini (dry)
• 2 cups finely grated Pecorino Romano cheese
• 1 tablespoons freshly ground black pepper, or more to taste

Directions:

Step 1: Begin by gathering all the ingredients needed for this recipe. This will ensure you have everything on hand before you start.

Step 2: Bring a large pot of water to a boil and add salt to the water. Once the water is boiling, add the bucatini and stir occasionally to prevent it from sticking. Cook the pasta until it is al dente, about 8 to 10 minutes.

Step 3: While the pasta is cooking, place the grated Pecorino Romano cheese into a large glass bowl. Use a fork to mix it well and ensure there are no lumps.

Step 4: Once the bucatini is cooked to your desired texture, use a spaghetti fork or tongs to transfer it directly into the bowl with the grated cheese. Be sure not to let the water drain off completely - a little pasta water will help create the sauce.

Step 5: Add one ladle of the pasta water to the bowl with the pasta and cheese. Stir the pasta gently until a creamy texture forms, making sure the cheese melts and blends with the pasta water.

Step 6: Continue adding more pasta water, a little at a time, until the desired creamy consistency is achieved.

Step 7: Sprinkle the freshly ground black pepper over the pasta. Toss everything together until it is evenly coated.

Step 8: Serve immediately and enjoy your delicious bucatini with Pecorino Romano and black pepper!

Nutrition Facts (per serving):

• Calories: 438
• Total Fat: 12g (15% DV)
• Saturated Fat: 7g (35% DV)
• Cholesterol: 41mg (14% DV)
• Sodium: 870mg (38% DV)
• Total Carbohydrate: 59g (21% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 0g
• Protein: 23g (45% DV)
• Calcium: 443mg (34% DV)
• Iron: 4mg (21% DV)
• Potassium: 177mg (4% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.