Easy Cacio e Pepe

Ingredients

• (16 ounce) package bucatini pasta
• 1 cup grated Pecorino Romano cheese
• cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon extra virgin olive oil, or as needed
• 3 teaspoons toasted black pepper, or more to taste
• cup shredded Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add the bucatini pasta and cook until almost tender yet still firm to the bite, about 8 to 9 minutes. The pasta should not be fully cooked. Drain the pasta, reserving about 2 cups of the pasta cooking water. Set the pasta aside.
2. In a bowl, combine the Pecorino Romano cheese and cup of grated Parmigiano-Reggiano cheese. Add 2 tablespoons of pasta water and stir the mixture into a thick paste.
3. Heat the olive oil in a skillet or saucepan over medium-low heat. Swirl the pan to coat the bottom with oil. Add the cheese paste and a ladle of the reserved pasta water. Whisk vigorously for about 30 seconds to ensure the cheese doesn't clump, creating a smooth sauce.
4. Add the cooked pasta to the skillet along with the toasted black pepper. Toss continuously in the skillet, making sure the cheese coats the pasta evenly. Continue cooking for about 2 minutes, until the pasta is al dente and the sauce has thickened to your liking. If the sauce is too thick or thin, adjust by adding more pasta water or cheese.
5. Serve immediately, topped with shredded Parmigiano-Reggiano cheese and additional black pepper to taste.

Cook's Note

If you'd like to enhance the flavor of the black pepper, you can toast the peppercorns yourself. Heat a skillet over medium-low heat and toast the peppercorns until fragrant, about 1 to 2 minutes. Grind them in a spice grinder or food processor for a fresh, aromatic finish.

Nutrition Facts

Nutrition Facts	Per Serving
Calories	887
Total Fat	36g (46%)
Saturated Fat	18g (92%)
Cholesterol	97mg (32%)
Sodium	1335mg (58%)
Total Carbohydrate	90g (33%)
Dietary Fiber	4g (13%)
Total Sugars	1g
Protein	49g (98%)
Vitamin C	1mg (1%)
Calcium	1111mg (85%)
Iron	6mg (34%)
Potassium	322mg (7%)

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