Cacio pepe literally translates as “cheese and pepper.” It is a classic Italian pasta dish that centers on the flavors of grated cheese and freshly ground black pepper. The simplest versions we have seen are made with abundant cheese and pepper, melted and moistened only with the cooking water. More indulgent recipes add olive oil or butter as we do below. Most recipes call for Pecorino Romano, a hard sheep’s-milk cheese, although Parmigiano Romano also crops up here and there. In our version the roasted pasta adds a deeper, more savory flavor to the finished dish. It is simple to make but it’s important to get the balance right so that your pasta is silky and flavorful. It’s the perfect meal for when the pantry is almost bare but the body needs something delicious to satisfy it.

　　

Ingredients

serves 4 as an entrée

　　1 pound/453 grams dried bucatini

　　8 3/4 cups/1,968.75 grams water

　　2 tablespoons/28 grams extra virgin olive oil

　　3 1/2 ounces/100 grams fresh pecorino, grated

　　Fine sea salt

　　Freshly ground black pepper

　　3 1/2 ounces/100 grams Pecorino Toscano, grated

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

Arrange the bucatini on a baking sheet in an even layer two bucatini deep. Toast in the oven for 10 minutes, until the noodles are a deep golden brown. Remove the bucatini from the oven and let cool. When the pasta has cooled completely, place it in a large zip-top bag and add the water. Close the bag, pushing out as much air as possible, and put it in the refrigerator. Let the bucatini hydrate for 2 1/2 hours. (Roasted pasta takes longer to hydrate than normal dried pasta.) Remove the bag from the refrigerator and pour out the water. Return the pasta to the bag and refrigerate it until needed. (You can store the pasta for up to 2 days.)

　　

Step 3

Bring a pot of water to a boil and add 2 teaspoons salt per quart of water. Add the hydrated pasta to the water and cook for 1 minute. Drain the pasta, reserving some of the cooking liquid, and return it to the pot. Add the olive oil and stir in the fresh pecorino. Crack some pepper into the pasta and stir. A quick sauce will form. Add half of the Pecorino Toscano and stir to combine. Scoop the pasta into a serving bowl and top with the remaining Pecorino Toscano and some more pepper.

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