Chef's Quick Tip: Bucatini cacio e pepe

In today's Chef's Quick Tip, Chef Federico Perandin from Il Pastaficio in Greenwich shows News 12's Tina Redwine how to serve up bucatini cacio e pepe as it is done in Rome.

News 12 Staff

Sep 20, 2021, 2:34 PM

Updated 974 days ago

Share:

In today's Chef's Quick Tip, Chef Federico Perandin from Il Pastaficio in Greenwich shows News 12's Tina Redwine how to serve up bucatini cacio e pepe as it is done in Rome.

Ingredients
  • Pecorino Romano, aged 3 to 6 months
  • Black pepper
  • Salt
  • Bucatini Pasta
  • Pasta water


Recipe
  • Grind half a teaspoon of black pepper in a bowl – with a mortar and pestle is best.
  • Add two large spoons of Bucatini pasta water.  (Save the water after cooking the pasta.
  • Then, add 5 oiunces of grated Pecorino Romano, aged from 3 to 6 months.
  • Whisk all the above together, until fully blended and very creamy.
  • Add 1/2 pound of fresh Bucatini that was cooked in salted boiling water.

Enjoy!


More from News 12