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Recipe: Bucatini Cacio e Pepe Pasta

Hosted | February 11, 2017
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Everybody is crazy about pasta and the Italians have one hell of a cuisine to go with it. And most of the times, it’s the red, overloaded and sophisticated recipes that get the fair share of this world’s attention. Simplicity though requires an equal amount of sophistication too.

Tasting Table adapts a recipe from chefs Jon Shook and Vinny Dotolo of Jon & Vinny’s in L.A and presents Italy’s ultimate Cacio e Pepe.

  • Yield: 4-6 servings
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minuts

INGREDIENTS

  • 1 pound dried bucatini pasta
  • 1 tablespoon freshly ground black pepper, plus more for garnish
  • 5 tablespoons unsalted butter, divided
  • 4 tablespoons olive oil
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated Pecorino Romano cheese, plus more for garnish
  • Kosher salt, to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water.

2. Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted, 1 to 2 minutes.

3. Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Then serve

Source: Tasting Table

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