Description
A simple and flavorful Italian classic the whole family with love, this Quick and Easy Cacio e Pepe is a midweek dinner must-have.
Ingredients
- 8 ounces bucatini or any long pasta
- 2 tablespoons unsalted butter
- 1/2 cup whole-milk ricotta
- 1 cup finely shredded Pecorino Romano cheese
- 2 teaspoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1/4 cup grated Pecorino Romano cheese
Instructions
- In a large pot, cook the pasta to al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the cooked pasta and return it to the pot over medium heat.
- Add the butter to the pasta and use tongs to stir until melted. Add the ricotta and the 1 cup shredded Pecorino Romano cheese and stir until melted.
- Add 1/2 cup of the reserved pasta water and stir until the sauce is creamy and thickly coating the pasta. If the sauce is not creamy enough, add additional pasta water, 1 tablespoon at a time, until it reaches the desired consistency. (I usually use the full 1 cup of pasta water that I reserve)
- Stir in the 2 teaspoons of fresh ground black pepper and 1 teaspoon of kosher salt. Taste and season with more pepper and/or salt, if desired.
- Plate the pasta and serve with grated Pecorino Romano cheese.