This creamy bucatini from Anita Parris Sole, features Grana Padano, Prosciutto di Parma, and sage. It is made in the style of Cacio e Pepe with a few supporting ingredients that really make this dish sing. So simple, savory, and satisfying.
Bucatini Cacio e Pepe
- 1 lb bucatini pasta
- 5 slices Prosciutto di Parma
- 4 ounces grated Grana Padano
- 6 fresh sage leaves
- 2 cloves garlic, peeled, cut in half
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly ground black pepper
- 1/4 cup sea salt for pasta water
- Set a large pot of water on to boil over high heat.
- In a large sauté pan add 2 tablespoons of olive oil and add the prosciutto in a single layer. Let it crisp slowly over medium low heat.
- Remove the crisped prosciutto to a cutting board and add the garlic and sage to the pan with another two tablespoons of olive oil. Let them sizzle gently until the garlic is a very light golden and the sage has become crispy. Transfer them to the same cutting board as the prosciutto.
- Now add your pepper to the pan and turn the heat to low while your pasta cooks.
- Once water comes to a full, rolling boil, add lots of salt - I usually add about ¼ cup of kosher or sea salt. Add your pasta and set a timer for a couple minutes less than the box says.
- When the pasta is done, scoop out a couple cups of the water and set aside. Then drain your pasta in a colander or use tongs to scoop it into the pan with the oil and pepper.
- Keep the pan over low heat and add a handful of cheese and a splash of cooking water and toss and stir to combine - I like to use tongs for this. When it looks creamy, repeat with more cheese and more water. Continue this process until all the cheese has been added and the pasta is very creamy. Add more pasta water as needed.
- Now add the chopped prosciutto, sage, and garlic if using. Toss to combine and serve immediately with plenty of extra Grana Padano.