by Vincenzo Betulia | February 8, 2018
Chef Betulia shares his recipe for Cacio e Pepe
from his Naples restauarant Osteria Tulia
Cacio e Pepe; Photography by Michael Caronchi
CACIO e PEPE
Serves 4 to 6
- 12quarts water
- 2 pounds dried bucatini, preferably a high-quality artisan brand such as Giuseppe coco or Afeltra
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 teaspoons freshly ground black pepper
- 8 ounces Locatelli Pecorino Romano cheese, finely grated
PREPARATION: Bring a large pot of generously salted water to boil over high heat. Cook the pasta according to the directions on the package. Reserve 2 cups of the pasta cooking water and carefully ladle into a large sauté pan. Strain the cooked pasta into a colander.
Set the pan over high heat, and add butter, olive oil and a few good twists of black pepper to the pasta water. Once the water is boiling, add the cooked pasta
and allow it to get very hot. Remove the pan from the heat, and slowly add the grated Pecorino Romano. Stir continuously until the cheese has melted, forming a creamy sauce. Season with salt to taste, and serve with additional cheese and cracked black pepper.
