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Easy Weeknight: Bucatini Cacio e Pepe

It's hard to go wrong with cheese, butter and pasta, and this dish is not as tricky as the tableside wheel-of-cheese restaurant preparation may have led you to believe. Served alongside a crisp green salad or sauted greens with garlic, this is a ten minute meal full of dreamy flavor, and Creek Valley's Gouda is a delicious stand in for pecorino.


1 package Trenchers bucatini
4 T butter
2 T olive oil
4 T freshly ground black pepper, plus more for serving
1 heaping cup grated gouda
salt, to taste

Set a large pot of salted water on to boil for the bucatini.

In another large pot, toast your black pepper on medium low heat for a minute or two.

Add 3 T of butter and the olive oil. and lower the heat a little.

Cook the bucatini for only about 3 minutes, and scoop off a cup and a half of the pasta water as it cooks (or, drain it over a bowl).

Add the pasta to the melted butter, oil and pepper, stir, and then add the grated gouda. 

Add 1 cup of the pasta water and gently toss everything together until a silky sauce forms. Add more water if it doesn't seem loose enough.

Sprinkle with salt, taste, and add more if needed.

Serve with more grated cheese and black pepper.