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 15
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
Fat
< 1g
Protein
< 1g
Carbs
< 1g
Fiber
< 1g
MacroNutrients
Carbs
< 1g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
2mg
Iron
< 1mg
Vitamin A
42mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
7mcg
Vitamin B12
0mcg
Vitamin C
16mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
2mg
Manganese
< 1mg
Phosphorus
3mg
Selenium
< 1mcg
Zinc
< 1mg
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