Bucatini Cacio E Pepe Food

BUCATINI CACIO E PEPE

Steps:

• Set a large pot of water on to boil over high heat.
• In a large sauté pan add 2 tablespoons of olive oil and add the prosciutto in a single layer. Let it crisp slowly over medium low heat.
• Remove the crisped prosciutto to a cutting board and add the garlic and sage to the pan with another two tablespoons of olive oil. Let them sizzle gently until the garlic is a very light golden and the sage has become crispy. Transfer them to the same cutting board as the prosciutto.
• Now add your pepper to the pan and turn the heat to low while your pasta cooks.
• Once water comes to a full, rolling boil, add lots of salt - I usually add about ¼ cup of kosher or sea salt. Add your pasta and set a timer for a couple minutes less than the box says.
• When the pasta is done, scoop out a couple cups of the water and set aside. Then drain your pasta in a colander or use tongs to scoop it into the pan with the oil and pepper.
• Keep the pan over low heat and add a handful of cheese and a splash of cooking water and toss and stir to combine - I like to use tongs for this. When it looks creamy, repeat with more cheese and more water. Continue this process until all the cheese has been added and the pasta is very creamy. Add more pasta water as needed.
• Now add the chopped prosciutto, sage, and garlic if using. Toss to combine and serve immediately with plenty of extra Grana Padano.

BUCATINI CACIO E PEPE RECIPE - PASTA.COM

Steps:

• COOK PASTA: Place a large saucepan on high heat and add hot water. Bring the water to a boil then season with salt and add the bucatini.
• Cook the bucatini for 8 minutes then strain through a colander, reserving one cup of pasta water.
• MAKE SAUCE: In a second saucepan on medium heat add half of the butter. Once melted, stir in the black pepper and allow to toast for 1 minute. Then add half a cup of pasta water and bring to a simmer, stir in the remaining butter.
• ADD PASTA: Reduce the heat to low then toss the cooked bucatini, pecorino and parmesan through the sauce. Stir to melt the cheese and form a thick silky sauce, add pasta water gradually if the sauce becomes too dry.
• SERVE: Serve the bucatini cacio e pepe immediately into warm bowls with an extra crack of fresh black pepper and grating of parmesan cheese.

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)

Steps:

• 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.
• Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
• 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.
• Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

CACIO E PEPE

Steps:

• In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
• Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
• Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
• Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

CACIO E PEPE

Steps:

• Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
• Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

CACIO E PEPE WITH PANCETTA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 2 minutes less than the package directions, about 8 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the pepper and toast it, stirring often, for about a minute, or until fragrant. Add 1/2 cup of the reserved pasta water and scrape up any bits that are sticking to the bottom of the skillet.
• Add the pasta and sprinkle with the parmigiano-reggiano. Add another 1/2 cup of the reserved pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the arugula and cook until wilted. Add additional reserved pasta water as needed to maintain the light sauce consistency. Serve with more grated parmigiano-reggiano, if desired.

BUCATINI CACIO E PEPE RECIPE

Steps:

• Cook pasta according to package instructions, but take out 2 minutes before it's done. RESERVE 2 cups of pasta water.
• Meanwhile, melt 2 Tbsp. butter in a large skillet. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.
• Add 1 cup of the reserved pasta water and remaining 2 tablespoons butter to skillet and simmer. Reduce heat to low and add pasta to the skillet. Sprinkle in Pecorino romano cheese, stirring and tossing mixture together with tongs, until a smooth sauce forms. Add more reserved pasta water if mixture seems dry.
• Serve with additional cheese and black pepper to taste.