Heat a large skillet over medium heat, add the butter and allow it to melt. Add the black pepper and let cook, swirling or stirring constantly, until the pepper is fragrant, about 30 seconds. Add the pasta to the pan, tossing to coat in the pepper mixture using tongs. Add ½ cup of the reserved pasta water and toss to combine. Mix the pasta with the pepper. Add the grated pecorino continue mixing very well until the cheese starts to become creamy. If too dry add a little more of the cooking water. If too liquid add more cheese. Serve on heated plates, topped with more grated pecorino and another generous sprinkling of pepper. Cook the pasta. Bring water to boil in a pot, and cook the pasta according to the directions on the box. When the pasta is done cooking, drain it. Add the butter. Put the pasta in a bowl, and add the butter in pieces. Add the seasonings. Add the pepper and parmesan cheese to the bowl, and stir to combine. Add Pasta: Scoop out 2/3 cup of pasta water from the cooking pasta pot and add to the pan with the oil and pepper. Let simmer for 1 minute. Drain the pasta and add it to the pan and stir to combine with the pasta water, oil, and pepper. Add the remaining tablespoon of olive oil and mix well. Grate the pecorino Romano cheese and black pepper and place in a small mixing bowl. Preheat the oven to the lowest setting possible: about 100°F or 40°C. Just before serving the pasta heat up the pear slices in the oven. Bring a pot of salted water to a boil. Use just enough salt so that the water tastes like the sea. Cook Time: 5 minutes. Additional Time: 5 minutes. Total Time: 10 minutes. Cacio e pepe is a 4 ingredient recipe that is perfect for busy weeknight dinners. This easy pasta recipe uses pantry staples to create a delicious, authentic Italian meal right in your pressure cooker. Our cacio e pepe is ready with minimal fuss in less than 15 minutes. Open the lid and fluff the orzo. Add the butter into the pot with the orzo. While the orzo is still hot, add in the pecorino cheese and black pepper and stir while slowing adding in as much of the ½ cup of chicken broth as necessary until the cheese has fully melted into a silky smooth sauce. In a saucepan over medium heat, toast approx. 40 cracks of black pepper (less if you don’t like a little heat) and a generous pinch of sea salt. Add pasta to water + cook until just past al dente. Add 1 ladle full of pasta water to the toasted pepper along with 1 tbsp of butter and a drizzle of olive oil. This easy step by step recipe will have you making cacio e pepe like a Roman in no time! Step 1 – Cook the bucatini for one minute less than indicated on the package. (The bucatini will cook for an extra minute in the frying pan later.) Step 2 – Meanwhile, heat olive oil in a frying pan on medium heat. Step 3 – Add the garlic and a pinch While the pasta is cooking, combine the olive oil, pepper, and ½ cup of the pasta cooking water in a large sauté pan. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add the pasta to the pan with the sauce. etZO.