Cacio e Pepe (e Italian Herb Chicken Sausage)

Name: Cacio e Pepe (e Italian Herb Chicken Sausage)
Prep time: 10
Cook time: 16
Total time: 26
Yield: 1
Ingredients: bucatini pasta; olive oil, divided; package The Sausage Project Italian Herb Chicken Sausage, diced; unsalted butter; whole black peppercorns, freshly ground and divided; Pecorino Romano cheese, finely grated and divided

Prep Time: 10 min | Cook Time: 16 min | Servings: 1

Italian Herb

Mediterranean

Pasta

Trending

For a while, cacio e pepe was having a moment. Then that moment turned into a movement, as the classic Italian pasta dish started mutating faster than a turtle on pizza night—suddenly it was everywhere, from soups to chips, bagels to even ice cream. What started as a trend is now full-on cultural saturation. Not bad for a dish that literally means “cheese and pepper.”

But sometimes it’s worth going back to where it all began: a simple pasta that hits hard with just a handful of ingredients and a little patience. Our version sticks to that spirit—a straightforward cacio e pepe that comes together quickly and delivers big flavor with minimal fuss. The only twist is the addition of diced Italian He rb Chicken Sausage, which brings a subtle kick of Calabrian peppers and a savory hit of herbs. Nothing over the top. Just a classic, with a little extra.

Chef’s note: Want to keep things even simpler? Use Classic Roasted Chicken Sausage for a juicy boost of protein without the added herbs.

See Recipe

A bowl of bucatini cacio e pepe topped with The Sausage Project Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

12 ounces bucatini pasta

2 tablespoons olive oil, divided

1 package The Sausage Project Italian Herb Chicken Sausage, diced

3 tablespoons unsalted butter

1 tablespoon whole black peppercorns, freshly ground and divided

2 ¼ cup Pecorino Romano cheese, finely grated and divided

Instructions

Prep Time: 10 min | Cook Time: 16 min | Servings: 1

Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions, stirring occasionally until just al dente.

While your pasta cooks, heat a large sauté pan over medium heat and add 1 tablespoon olive oil. Next, add the diced sausage and cook for 3–5 minutes, until golden at the edges. Transfer to a plate and set aside.

Drain the pasta, reserving 1 ½ cups of the starchy pasta water.

Return the sauté pan to the lowest heat possible. Add the butter, remaining 1 tablespoon of olive oil, most of the freshly ground black pepper, and 1 cup of the reserved pasta water. Whisk continuously until the butter has melted and the mixture is combined.

Add the Pecorino Romano a little at a time, whisking constantly, until about 2 cups have been incorporated and the sauce is nice and smooth.

Turn off the heat. Using tongs, add the pasta to the pan in 2–3 additions, tossing to coat evenly. Add more pasta water as needed to loosen the sauce to a glossy, silky consistency.

Divide the pasta among shallow bowls and top evenly with the sausage. Finish with more black pepper and additional Pecorino Romano. Mangia!