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Bucatini Cacio e Pepe with Prosciutto
Cacio e Pepe is a creamy combination of two kinds of cheese with a punch of black pepper and topped with crispy prosciutto and fresh parsley. It is simple to make in under 30 minutes but looks and tastes gourmet.
10
2,052
57
20 min
TOTAL TIME
425
CALORIES
$2.58
PER SERVING
Ingredients
8 INGREDIENTS
9 SERVINGS
1/2 cup pecorino romano cheese
1 1/2 tsp black pepper
2 cloves garlic
2 slices prosciutto
1 lb bucatini pasta
4 tbsp extra-virgin olive oil
2 tbsp fresh parsley
1 cup parmesan reggiano cheese
Directions
7 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
View Directions on Hostess At Heart
Health Info
Macros
37g
CARBS
19g
FAT
20g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Cacio e Pepe?
What type of pasta should I use?
Can I use Parmesan instead of Pecorino Romano?
What is the best way to grate the cheese?
How do I prevent the sauce from clumping?
What can I do if the sauce is too thick?
How do I store leftovers?
What are some variations of Cacio e Pepe?
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