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.
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Sep 20, 2021, 2:34 PM
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Updated 1,115 days ago
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881ds agoIn 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
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!
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