Quick Cacio e Pepe

Step 1: Cook the Pasta

1. Boil the Water:

   • Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for a large pot.

2. Cook the Pasta:

   • Add 200 g of bucatini or spaghetti to the boiling water. Cook the pasta for 2 minutes less than the package instructions indicate. This ensures it remains al dente and will finish cooking in the sauce.

Step 2: Prepare the Sauce

3. Melt the Butter:

   • While the pasta cooks, place 25 g of butter in a medium frying pan over low heat. Allow it to melt gently without browning.

4. Toast the Pepper:

   • Once the butter has melted, add 2 tsp of ground black pepper (or 1 tsp if using freshly ground). Toast the pepper in the butter for a few minutes, stirring occasionally. This enhances the flavor and aroma.

Step 3: Combine Pasta and Sauce

5. Drain the Pasta:

   • When the pasta is ready, reserve 200 ml of the pasta cooking water and then drain the pasta using a colander.

6. Mix with Sauce:

   • Add the drained pasta and 100 ml of the reserved pasta water to the frying pan with the butter and pepper. Toss the pasta briefly to combine.

Step 4: Add Cheese and Finish

7. Add the Cheese:

   • Scatter 50 g of finely grated pecorino or Parmesan cheese evenly over the pasta without stirring. Allow it to melt for 30 seconds.

8. Toss to Combine:

   • After the cheese has melted, toss everything together gently. This prevents the cheese from clumping and creates a smooth, shiny sauce. If the sauce is too thick, add a splash more reserved pasta water to loosen it and coat the pasta evenly.

Step 5: Serve

9. Plate the Dish:

   • Serve the Cacio e Pepe immediately in bowls.

10. Garnish:

    • Finish with a generous grating of black pepper on top for extra flavor.

Enjoy your deliciously simple Quick Cacio e Pepe, perfect for a quick and satisfying meal!