The Best Bucatini Cacio e Pepe with Fried Shallots
If there's one thing I know about throwing dinner parties, it's that you can never go wrong with serving pasta! This bucatini cacio e pepe has just 5 ingredients - pasta, black pepper, salt, Pecorino Romano, and fried shallots - for an elevated twist on the classic Roman dish. It's ridiculously easy to make, comes together in minutes, and is beyond creamy and cheesy. Make it as a main meal or side dish - it's the best!
Ingredients
Cacio e Pepe
- 1 pound bucatini or spaghetti (454 grams)
- Kosher salt, to taste
- 2 1/2 teaspoons freshly-ground black pepper
- 2 cups freshly-grated Pecorino Romano, plus more for garnish (140 grams)
- Fried shallots, for serving (optional)
Equipment
- Box grater
- Dutch oven or large pot
- Colander
Instructions
- Fill a large pot with just enough water to cover the pasta. Add a good amount of salt - the water should be as salty as the sea. Bring the water to a boil and add the bucatini. Boil the bucatini until it's 1-2 minutes shy of al dente, according to package directions. Before you drain the bucatini, use a mug to save at least 2 cups (480 milliliters) of the starchy pasta water.
- After draining the pasta, carefully dry the pot, and return it to the stove over medium heat. Add the freshly-cracked black pepper and toast it for about 1 minute, shaking the pan often.
- Stir in 1 cup (240 milliliters) of the starchy pasta water to make a smooth sauce. Add the bucatini and stir it until the pasta is al dente and well-coated with the sauce. Remove the pot from the heat.
- Add a splash of starchy pasta water to the Pecorino Romano and stir until you have a thick paste. Spoon the cheese paste evenly over the top of the pasta and let it sit for about 1 minute. Then, quickly stir the cheese mixture into the pasta until the sauce is smooth and silky. Add more pasta water, a splash at a time, to thin the sauce as needed. It should be the consistency of heavy cream.
- Season the pasta with more salt and pepper, to taste. Divide the pasta between bowls and top each bowl with more Pecorino Romano and the fried shallots. Enjoy!
Notes
Make sure not to use too much water when you boil the pasta! We want the pasta to cook in a small amount of water so it gets very starchy and flavorful.
For extra shallot flavor, feel free to add about 1-2 Tablespoons of the leftover shallot frying oil to the pan along with the pepper. Let the pepper bloom in the oil for about 1 minute. So delicious!
You 100% need to use freshly-grated Pecorino Romano! Pre-shredded cheese has additives that will make the sauce clump up.
If the cheese is not melting off-heat after a few minutes, return the pan to the heat on the lowest setting. Stir constantly until the sauce is creamy.
Add the shallots immediately before serving. Otherwise, they might get soggy!
Serving: 1serving, Calories: 374kcal, Carbohydrates: 55.2g, Protein: 17.8g, Fat: 7.2g, Saturated Fat: 3.4g, Cholesterol: 21mg, Sodium: 217mg, Potassium: 151mg, Fiber: 2.9g, Sugar: 2.7g, Calcium: 295mg, Iron: 3mg
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