Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb Spaghetti or Bucatini pasta
- 4 tbsp Unsalted butter
- 2 cups Reserved pasta water
- 1.5 cups Finely grated Pecorino Romano cheese, plus more for serving
- 2 tbsp Freshly cracked black pepper, plus more for serving
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
Instructions
- Step 1: Cook the pasta according to package directions in generously salted water until al dente. Reserve about 2 cups of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). Remove chicken from the skillet and set aside.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the freshly cracked black pepper and toast for another 30 seconds, stirring constantly.
- Step 4: Gradually whisk in about 1 cup of the reserved pasta water into the butter and pepper mixture, creating a creamy sauce. Reduce heat to low and slowly stir in the grated Pecorino Romano cheese, whisking constantly until the cheese is melted and the sauce is smooth and emulsified. If the sauce is too thick, add more pasta water, a little at a time, until desired consistency is reached.
- Step 5: Add the cooked pasta and chicken back into the skillet with the cheese sauce. Toss everything together to coat the pasta and chicken evenly. Add more pasta water if needed to create a creamy, saucy texture.
- Step 6: Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly cracked black pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or pasta water to the pan to rehydrate the sauce and prevent the pasta from drying out.
- For an extra touch, serve with a simple side salad of arugula and lemon vinaigrette to cut through the richness.
- Toasting the black pepper in the butter before adding the pasta water amplifies its flavor, creating a deeper, more aromatic cacio e pepe experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American