Description
Savor the creamy and savory delight of Bacon Cacio e Pepe, a delicious twist on the classic Roman pasta dish. This recipe features al dente spaghetti or bucatini tossed with crispy bacon, freshly grated Pecorino Romano cheese, and a generous amount of cracked black pepper, creating a comforting meal perfect for any occasion.
Ingredients
Scale
- 8 ounces spaghetti or bucatini
- 4 ounces thick-cut bacon, diced
- 1 cup freshly grated Pecorino Romano cheese
- 1 tablespoon freshly cracked black pepper
- Salt, for pasta water
- 2 tablespoons unsalted butter (optional, for added creaminess)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt for every 4 quarts of water).
- Add the spaghetti or bucatini to the boiling water and cook according to package instructions until al dente (8-10 minutes), stirring occasionally.
- Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander without rinsing.
- In a large skillet over medium heat, cook the diced bacon until crispy and golden brown (about 5-7 minutes). Stir occasionally.
- Transfer the cooked bacon to a plate lined with paper towels to drain excess grease, leaving about 2 tablespoons of bacon fat in the skillet.
- Add the freshly cracked black pepper to the bacon fat in the skillet and toast for about 1 minute, stirring constantly.
- Reduce the heat to low and add the drained pasta to the skillet, tossing to coat in the bacon fat and pepper mixture.
- Gradually sprinkle in the grated Pecorino Romano cheese while tossing the pasta. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- For added creaminess, stir in the unsalted butter until melted and combined.
- Add the crispy bacon back into the skillet and toss everything together to combine.
- Taste and adjust seasoning with more salt or pepper if needed.
- Plate the pasta in bowls or on a serving platter, twirling into nests for presentation.
- Finish with an extra sprinkle of Pecorino Romano cheese, more cracked black pepper, and optional chopped fresh parsley.
- Serve immediately while hot and creamy. Store leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently on the stove with a splash of water.
Notes
- Use high-quality ingredients for the best flavor.
- Dont skip the reserved pasta water; its crucial for the sauce consistency.
- Adjust the amount of black pepper to your taste preference.
- For a vegetarian version, omit the bacon and use olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes