Bucatini Cacio e Pepe with Prosciutto

This creamy bowl of goodness takes the basic principles of Cacio e Pepe, such as grated cheese and freshly ground black pepper, and adds a few additional ingredients to make it even more satisfying. 

This dish is like a love letter to the classic Cacio e Pepe, but with the addition of Prosciutto di Parma and sage, it’s like it has gotten a whole new personality. It’s still the same old soul you know and adore, but with some new quirks and flavors that will have you falling in love all over again.

The Prosciutto di Parma adds a salty, savory flavor to the dish. The umami notes of the prosciutto complement the sharp and nutty flavor of the Grana Padano cheese, and fresh sage leaves provide a subtle, earthy flavor and aroma, while the garlic adds a bit of pungency. All these flavors are tossed with extra virgin olive oil, which brings all the ingredients together into a creamy and delicious bowl of pasta.

The bucatini pasta is cooked in a pot of salted water until al dente, and then drained. The cooked pasta is then added to the sauce, along with a bit of the pasta water, which helps to create a creamy and smooth sauce. The pasta is then tossed with the sauce, until the cheese is melted and the pasta is fully coated.

See Also

Creamy Roasted Red Pepper Pasta

Bucatini Cacio e Pepe

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★★★★★

5 from 2 reviews

• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy bucatini recipe takes the basic principles of Cacio e Pepe, such as grated cheese and freshly ground black pepper, and adds a few additional ingredients to make it even more satisfying. 

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Set a large pot of water on to boil over high heat.
2. 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.
3. 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.
4. Now add your pepper to the pan and turn the heat to low while your pasta cooks.
5. 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.
6. 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.
7. 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.
8. Now add the chopped prosciutto, sage, and garlic if using. Toss to combine and serve immediately with plenty of extra Grana Padano.

Notes

This really should be eaten immediately, but life happens. If your pasta sits and cools before serving, just reheat it gently over low heat with a bit more pasta water. If you don’t have pasta water left use tap water. And if you have leftovers, reheat them in this same manner – I do NOT recommend the microwave for reheating this.506

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Calories: 506

Keywords: grana padano, italian, pasta, prosciutto