Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Description
The Italian classic pasta cacio e pepe with cheese and pepper initially was invented by Roman sheep herders with little time and money to spend on eating. Cheap, easy, and fast.
Ingredients
•
1 teaspoon salt
•
1 pound bucatini (dry)
•
2 cups finely grated Pecorino Romano cheese
•
1 1/2 tablespoons freshly ground black pepper, or more to taste
Directions
1
Gather all ingredients.
2
Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3
Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
4
Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
5
Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
6
Add more pasta water, little by little, until a thick cream has formed.
7
Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.