A Roman classic! Cacio e Pepe is a minimalist dish that leans on just a few quality, balanced ingredients. Literally translating to “Cheese and Pepper” – getting the flavour right on this sauce is all about proportions. We’ve used Pecorino Romano, toasted black peppercorns, butter and fresh ricotta to emulsify a rich, salty, peppery sauce ready to toss with your Bucatini.
Serving For Two People
– 330g Bucatini
- 250ml Cacio e Pepe
– 40g Pecorino Romano
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes.
2) Gently warm cacio e pepe over low heat to avoid splitting.
3) Add cooked pasta along with a couple spoonfuls of pasta water. Toss until evenly coated.
4) Plate into two large pasta bowls. Finish with grated Pecorino Romano.
