Chep Bigi's Cacio e Pepe Recipe from Sleepy Hollow

Sleepy Hollow's Chef Bigi shared his recipe for Bucatini Cacio e Pepe from Il Buco Alimentari, a favorite amongst members at the club. 

 

Recipe:

Bucatini Cacio e Pepe (a la Il Buco Alimentari)

320 grams Bucatini

50 grams butter

40 grams extra-virgin olive oil

 

Coarsely ground black pepper

100 grams freshly grated pecorino, plus a chunk of pecorino to use to shave on the top

 

Cook the pasta in boiling salted water until al dente.

Warm up the butter and oil in a pan over low heat with the crushed black pepper in order to get the best flavor out of the pepper. Remove from the flame, add a couple of tablespoons of the pasta water, and return it to the low heat until it emulsifies into a creamy consistency. 

Add the pasta, toss it a bit, and add the grated pecorino and mix kindly until it melts into the pasta sauce.

Serve and finish with fresh perorino shavings and crushed black pepper.

Yield: four servings.