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**This ain’t your grandma’s cacio e pepe. A ranchtastically epic spin on the classic Italian favorite, this dish features an explosion of black pepper, cheese, and Garlic Ranch that’ll have you saying “arrivederci” to boring old pasta nights.**
dried bucatini or spaghetti pasta
1 lb
unsalted butter
3 tbsp.
6 tbsp.
freshly grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for garnish
1 cup
freshly ground black pepper
¾ tsp.
kosher salt, to taste
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, until al dente. Drain, reserving about 2/3 cup pasta water.
Pour pasta back into the pot or another large skillet and place over low heat. Add butter, garlic ranch dressing, and enough reserved pasta water to make a smooth and creamy sauce as it comes together.
Stir in the grated cheese and black pepper and continue to cook and toss together until the cheese melts into the sauce.
Season to taste and serve hot, with more cheese on top if desired.
