Burrata Cacio e Pepe
Indulge in luxurious Burrata Cacio e Pepe pasta. Creamy burrata melts over perfectly sauced pasta with imported pecorino and black pepper in just 35 minutes.
Equipment
- large pot
- skillet or Dutch oven
- tongs
- measuring cups
- measuring spoons
- grater
- cutting board
- knife
Ingredients
- 1 pound spaghetti or bucatini
- 1 tablespoon whole black peppercorns freshly cracked
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- 2 balls burrata cheese 4 ounce each, at room temperature
- Kosher salt for pasta water
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 1 pound of spaghetti or bucatini and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 2 cups of the starchy pasta cooking water.
- While the pasta cooks, heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the 1 tablespoon of freshly cracked black peppercorns and toast for 1 to 2 minutes, stirring occasionally, until they are fragrant and slightly smoking.
- Reduce the heat to low, then add the 2 tablespoons of unsalted butter to the skillet with the toasted peppercorns. Stir until the butter is melted and slightly browned, about 1 minute, ensuring the peppercorns are well incorporated.
- Using tongs, transfer the al dente pasta directly from the pot to the skillet with the butter and pepper. Do not drain all the water off the pasta; the small amount of clingy water helps start the sauce. Add 1/4 cup of the reserved pasta water to the skillet.
- Working quickly, add the finely grated Pecorino Romano cheese and Parmigiano-Reggiano cheese to the pasta in the skillet. Continuously toss and stir the pasta vigorously using tongs, gradually adding more reserved pasta water, a tablespoon at a time, until a creamy, emulsified sauce forms that coats every strand of pasta. The sauce should be glossy and cling to the pasta, not be watery or clumpy. You may not use all 2 cups of reserved water.
- Divide the Cacio e Pepe among two serving bowls. Gently place one (4-ounce) ball of room temperature burrata cheese on top of each serving.
- Pierce the burrata with a fork or knife, allowing the creamy interior to spill out over the hot pasta. Garnish with a sprinkle of additional freshly cracked black pepper and a bit more finely grated Pecorino Romano cheese, if desired. Serve immediately.
Notes
Pierce the burrata to let the creamy interior spill out over the hot pasta. Serve immediately.