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RECIPE: Bucatini Cacio e Pepe

Posted at 11:42 AM, Sep 15, 2016
and last updated 2016-09-15 12:42:46-04

Chef Howard Hanna of The Rieger and Ça Va shares the recipe for his Bucatini Cacio e Pepe.

See more at http://www.jbftasteamerica.org/event/kansas-city.

Bucatini Cacio e Pepe
Ingredients:
4 oz.           dried bucatini pasta (or you can substitute spaghetti)
2T               extra virgin olive oil
2T               butter
to taste      freshly ground black pepper
to taste      salt
1 oz.           pecorino romano, finely grated
Method:
Cook pasta in a large pot of boiling, salted water until al dente, then drain and reserve both the pasta and the water it cooked in.  In a small skillet over medium heat, warm up the olive oil and grind a good amount of black pepper into it.  Cook for a minute or so until the pepper toasts and becomes fragrant.  Add the pasta, a couple tablespoons of the pasta water, and the butter and toss.  Add the cheese and toss until the cheese melts and incorporates smoothly, coating the pasta strands.  Add salt to taste, thin with more pasta water as needed, and transfer into a warm serving bowl.  Grind a little more fresh pepper over the top and eat!