Bucatini Cacio & Pepe

Chef Francesco Lucatorto teaches us how to make Pasta Cacio e Pepe, who literally translates to “cheese and pepper,” and while those are the prominent flavours here, this dish is so much more. It’s transformative. And what makes it so perfect? Its simplicity. Click on Read More to find out more about the recipe and ingredients needed.

Click here for the Ingredients list on Whisk

INGREDIENTS

• ¼ cup (30 g) grated Parmigiano Reggiano
• ⅔ cup (80 g) grated Pecorino Romano
• ½ lb (220 g) bucatini pasta
• 2 teaspoons cracked black pepper
• 1 tablespoon extra virgin olive oil
• salt to taste

KITCHEN TOOLS

• pot
• grater
• saucepan
• wooden spoon
• serving bowl
• strainer

ABOUT CHEF FRANCESCO LUCATORTO

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

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