INSTRUCTIONS
- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Cacio e Pepe sauce with 3-4 Tbsp Pasta water. Warm the sauce over low heat.
- Drop the Bucatini into boiling salted water. Allow to cook for about 2-2.5 minutes. Let the water untangle the bundles, stir water to assist.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1-1.5 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
ENHANCEMENT IDEAS
- Parmesan, pecorino or any grated cheese you like
- Fresh herbs like minced chives, mint, or parsley
- Most proteins or vegetables would be nice if you needed to add any, but classically this just gets a bit more pecorino!
Pasta: Semolina, Egg, Water, Salt
Sauce: Cacio de Roma Cheese, Water, Milk, Flour, Olive Oil, Black Pepper, Salt
