Bucatini Cacio e Pepe (Spaghetti, Cheese, and Pepper)
Creamy, cheesy, Bucatini Cacio e Pepe. I'll show you how to make this 3-ingredient classic Italian dish the traditional way and my way.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hildaskitchenblog.com.
Cooking tools:
- Grater
- Pot
- Saucepan
- Pan
- Pasta fork
- Pasta server
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Pepper mill
- Colander
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 5 ounces Pecorino Romano cheese ((or two cups shredded))
- 1 Tbsp sea salt
- 16 ounces bucatini or thick spaghetti ((dry))
- 2 tsp freshly ground black pepper ((plus more for serving))
- 1 Tbsp za'atar ((optional))
- 1 Tbsp olive oil ((optional))
- 2 cloves crushed garlic ((optional))
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