Ingredients
- Boneless, skinless chicken breasts: 2.5 lbs (approx. 5 medium breasts)
- Olive oil: 2 tablespoons
- Black peppercorns: 2 tablespoons, coarsely cracked
- Pecorino Romano cheese: 1 cup, finely grated
- Pasta water: 1 cup, reserved from cooking pasta
- Butter: 4 tablespoons, unsalted
- Spaghetti or Bucatini: 1 lb
- Salt: To taste
Instructions
- Step 1: Cook the pasta according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and cracked black pepper.
- Step 3: Sear the chicken breasts for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from the skillet and set aside to rest.
- Step 4: In the same skillet, melt the butter over medium heat. Add half of the cracked black pepper and cook for about 1 minute, until fragrant. Gradually add 1/2 cup of the reserved pasta water to the skillet, scraping up any browned bits from the bottom.
- Step 5: Reduce the heat to low. Slowly add the grated Pecorino Romano cheese, stirring constantly, until the cheese melts and creates a creamy sauce. Add remaining pasta water as needed to achieve the desired consistency.
- Step 6: Add the drained pasta to the sauce and toss to coat. Slice the chicken breasts and arrange them on top of the pasta. Serve immediately, garnished with additional Pecorino Romano cheese and cracked black pepper.
Notes
- Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days to prevent the pasta from becoming soggy.
- To reheat, gently warm the chicken in a skillet with a little olive oil and toss the pasta with a splash of pasta water to loosen the sauce before combining.
- Serve this dish with a simple side salad of arugula and lemon vinaigrette to cut through the richness of the Cacio e Pepe.
- For an even more intense peppery flavor, lightly toast the cracked black peppercorns in a dry pan before adding them to the butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American