Name: Bucatini Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz bucatini pasta; 1 ½ cups finely grated Pecorino Romano cheese; 1 ½ teaspoons freshly ground black pepper; Salt (for pasta water); 1 tbsp unsalted butter (optional, for extra creaminess); ¾ cup reserved starchy pasta water

A classic Roman pasta dish, Bucatini Cacio e Pepe is all about transforming a few humble ingredients into something extraordinary. I use just bucatini, Pecorino Romano, and freshly cracked black pepper to create a rich, peppery, and creamy sauce that clings beautifully to each strand of pasta. It’s a dish that feels indulgent, yet it comes together in just about 20 minutes — perfect for a cozy dinner or an elegant meal without the fuss.

Why You’ll Love This Recipe

I love how Bucatini Cacio e Pepe delivers maximum flavor with minimal ingredients. There’s no need for heavy cream or fancy techniques — just quality cheese, freshly cracked pepper, and starchy pasta water create the magic. I find it comforting and deeply satisfying, whether I’m making it for a quiet evening in or serving guests who appreciate traditional Italian fare. Plus, it’s vegetarian, quick to prepare, and always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz bucatini pasta

1 ½ cups finely grated Pecorino Romano cheese

1 ½ teaspoons freshly ground black pepper

Salt (for pasta water)

1 tbsp unsalted butter (optional, for extra creaminess)

¾ cup reserved starchy pasta water

Directions

I start by bringing a large pot of salted water to a boil. Then I add the bucatini and cook it until al dente, following the package instructions. Just before draining, I reserve about ¾ cup of the starchy pasta water.

While the pasta cooks, I toast the black pepper in a large skillet over medium heat for about a minute until it becomes aromatic.

I add roughly ½ cup of the reserved pasta water to the skillet with the pepper and let it simmer gently.

I reduce the heat to low, then add the drained pasta to the skillet, tossing it to coat with the peppery liquid.

Gradually, I sprinkle in the grated cheese, stirring and tossing continuously until it forms a smooth, creamy sauce. If it feels too thick, I loosen it with a bit more pasta water.

For extra richness, I sometimes stir in a tablespoon of butter before serving.

I serve it immediately with an extra sprinkle of Pecorino and a few turns of freshly ground black pepper on top.

Servings and Timing

Servings: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Calories per serving: Approximately 520 kcal

Variations

Spaghetti or Tonnarelli: I sometimes use spaghetti or tonnarelli if I don’t have bucatini on hand. The texture may change slightly, but the flavor stays true.

Add Heat: I like adding a pinch of red pepper flakes for an extra kick.

Cheese Blend: While Pecorino Romano is traditional, I’ve tried a 50/50 blend of Pecorino and Parmesan for a slightly milder flavor.

More Creaminess: That touch of butter at the end adds a velvet finish — I use it when I want the dish extra luxurious.

Gluten-Free Option: Gluten-free bucatini or spaghetti works well — I just make sure to reserve some of the cooking water for the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I do it gently on the stovetop or in the microwave with a splash of water to help loosen the sauce and bring back its creamy texture. It’s best enjoyed fresh, but this method keeps it tasty.

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FAQs

What’s the best cheese for Cacio e Pepe?

I always go for finely grated Pecorino Romano for its sharp, salty flavor. It melts beautifully and brings authentic Roman character to the dish.

Can I use pre-ground black pepper?

Freshly ground pepper gives a much better aroma and heat. I prefer grinding it fresh right before cooking for the best flavor.

Why is my sauce clumpy?

This usually happens if the cheese is added too quickly or the heat is too high. I reduce the heat, add cheese gradually, and keep stirring — this helps the cheese melt smoothly into the sauce.

Is butter traditional in Cacio e Pepe?

Not traditionally, but I sometimes add a little for creaminess. It’s optional and depends on how rich I want the dish.

Can I make this ahead of time?

Cacio e Pepe is best served immediately. The sauce tends to thicken and lose its silkiness over time. I usually make just what I need and enjoy it fresh.

Conclusion

Bucatini Cacio e Pepe is a timeless recipe that proves great food doesn’t need to be complicated. I love how it balances richness and bold peppery flavor with just a handful of ingredients. Whether I’m in a rush on a weeknight or cooking for friends, this dish never disappoints. It’s simple, satisfying, and authentically Italian — a true staple in my kitchen.

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