Recipe: Gluten Free Bucatini Cacio e Pepe
Serves 4 | Prep Time 1/2 hour | Resting Time 1/2 hour | Cooking Time 4 to 6 minutes
- 1 tbsp coarsely ground black pepper
- 2 tbsp finely grated pecorino romano
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- About 150 grams per person (gluten free bucatini
- Bring a large pot of water to a roiling boil and add enough salt so the water will taste like the ocean.
- Add the bucatini and boil until al dente, about 8 to 12 minutes (this depends on many factors so it is important that you test the pasta repeatedly until you achieve the desired donness.)
- Meanwhile heat some of the olive oil in a skillet to medium and add the black pepper for about a minute, until fragrant. Set aside until the bucatini are cooked.
- Add 3 tbsp of pasta water to the skillet and then the butter.
- Turn off the heat for the skillet and add the pasta.
- Stir in some more olive oil and the pecorino, allowing the cheese to melt, adjusting the consistency with more pasta water, if needed, so that every strand of pasta is coated with the cheese, black pepper and butter.
- Plate and serve
Cacio e pepe literally translates to cheese and pepper. This recipe could be prepared with spaghetti, but the bucatini are really well suited here, as they are lighter than they appear thanks to the hollow interior.
The sauce is deceptively simple in the ingredients used, but the combination of cheese and pepper produces very rich, complex flavors that are complemented by a well made pasta to which it can adhere.
A classic Roman dish, its success depends as usual in paying careful attention to every step and ingredient.
The end result should be that every strand of pasta is coated with an unctuous cheese sauce that is not too creamy, with speckles of black pepper.
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