Bucatini Cacio e Pepe
1 Tablespoon Cracked Black Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Cup DOP Pecorino Romano
1/2 Cup Grated Parmigiano Reggiano
Salt to taste
1. Cook the Pasta: Boil your bronze die bucatini until it's al dente. Fresh pasta cooks in 3-5 minutes. Remember to reserve some of the cooking water.
2. Grate the Cheeses: While the pasta's cooking, grate your Pecorino Romano and Parmigiano Reggiano. For two servings, aim for about 1 cup of DOP Pecorino Romano and 1/2 cup of DOP Parmigiano Reggiano. Remember to grate using the finest holes on the grater.
3. Creating the Sauce: In a pan, add a generous amount of freshly ground black pepper and let it toast for about a minute. Then add a couple of tablespoons of olive oil. This releases the aromatic oils and flavors. Then, add a bit of the pasta cooking water to the pan, creating a creamy consistency.
4. Combine It All: Once the pasta is perfectly al dente, save some more cooking water, then drain it and toss it into the pan with the pepper sauce. Add in the grated cheese and a bit of the reserved cooking water, constantly stirring. This forms a luxurious, velvety sauce.
5. Serve & Savor: Plate your Cacio e Pepe and sprinkle extra grated cheese and freshly ground black pepper over the top. It's time to dive in and savor your homemade Roman masterpiece.