After trying to figure out how to make this simple, yet oh so delicious bowl of goodness, I think we've finally came up with a recipe that will work. Mind you, these measurements will serve a hearty meal for 1 or a nice portion for 2. So prepare as desired :-p
- 1/4 lb Bucatina (or pasta of choice, preferably a thicker cut/density)
- 1/4 cup of freshly grated Pecorino Ramano (use the one from the deli)
- 1/4 cup of unsalted butter
- 1/4 cup of pasta water (from the boiled pasta)
- Freshly ground black pepper
A few things to keep in mind with this easy dish is that the cheese and pepper is all really up to your personal preference. I've listed the standard/appropriate measurements for a decent meal, but even I know that I didn't follow those measurements exactly and this came out to be the best Cacio e pepe I've made to date.
How to Make It
Bowl the pasta in water. Add dry pasta to already boiling water. If you use long noodles, insert as is, don't break in half (I usually do this when making spaghetti dishes, but not for this meal). Add salt to the water for taste. Cook pasta according to proper cooking instructions. Add a few more minutes if you are like us and prefer a softer than al dente noodle.
As pasta is cooking, take out the Pecorino and Butter so that they are room temperature.
When the pasta is done, use a measuring cup to take out a 1/4 cup of the boiled water used for the pasta. Seperate the rest of the pasta from the remaining water using a strainter.
As the pasta is sitting in the strainer, set the stove to Low and put back the 1/4 cup of boiled water. Once the water is back in the pot, return the water to the pot. Add the butter and stir to start the butter to melt. Once the butter has melted about 1/3 of the way, add the cheese.
Continue to stir so that both the butter and cheese completely melt. Add approximately 1 tablespoon of freshly ground pepper.
If the sauce looks a little watery, turn the heat up to medium and continue to stir. This will help the sauce thicken. The sauce should be the consistency of a chowder, but should only be enough to coat the noodles. This should take about 5 minutes tops.
When the sauce is at a good state, put the noodles in your serving dish of choice and add a sprinkle of pecorino and a few dashes of freshly ground pepper.