Bucatini Cacio e Pepe with Prosciutto

Bucatini Cacio e Pepe is a creamy combination of two kinds of cheeses fresh black pepper and crispy Proscuitto. It’s simple to make in less than 30 minutes.

INGREDIENTS

– Bucatini pasta – Parmesan Reggiano cheese – Pecorino Romano cheese – Extra-virgin olive oil – Prosciutto – Garlic – Black pepper – Fresh parsley

STEP 1

While pasta water is heating up grate cheeses, chop parsley, and mince garlic.

STEP 2

In a small saucepan add olive oil over medium-high heat. Once hot add sliced prosciutto.  Cook until crisp.  When cooked, remove from the pan using a slotted spoon to a paper towel-lined plate.

STEP 3

Add garlic and black pepper to the oil in the hot saucepan and cook an additional 2-3 minutes or until garlic is lightly browned.  Remove the pan from the heat and set aside.

STEP 4

When pasta is cooked, put it in a large bowl. Do not rinse the pasta. Reserve 1 cup of pasta water.

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