Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA whichb originates from Italy, Bucatini Cacio E Pepe is a creamy, rich and flavourful speghetti pasta recipe that can be prepared easily with a handful of ingredients.
STEP 1.Take some water in a pan and when the water comes to a boil, add coarse salt and toss in bucatini, stirring occasionally
STEP 2.Meanwhile, grind the pepper over a deep pan and turn the heat up.
STEP 3.Once your pasta is almost ready, spoon out a 1/2 cup of cooking water, add it to the pepper and stir.
STEP 4.Reserved pasta water as it contains essential starch that can be used to adjust the consistency of your sauce.
STEP 5.Cook bucatini for about 12 minutes.
STEP 6.When the bucatini is ready, don
STEP 7.Strain it in a colander—just remove it with a large slotted spoon and add to the saucepan.
STEP 8.Mix for two minutes, letting it cook through in the water and pepper.
STEP 9.Turn off the flame, add pecorino and stir,
STEP 10.Add pasta water until you have reached desired consistency.
Nutrition value
2
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
2 mg
Iron
0 mg
Vitamin A
42 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
2 mg
Manganese
0 mg
Phosphorus
3 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment