Description
A classic Roman pasta dish, Bucatini Cacio e Pepe transforms just a few ingredients—bucatini, Pecorino Romano, and black pepper—into a creamy, peppery, and indulgent meal that’s quick and deeply satisfying.
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
Instructions
- Bring a large pot of salted water to a boil. Add bucatini and cook until al dente according to package instructions. Reserve ¾ cup of pasta water before draining.
- In a large skillet over medium heat, toast the black pepper for about 1 minute until aromatic.
- Add ½ cup of the reserved pasta water to the skillet and let it simmer gently.
- Reduce heat to low, then add the drained pasta to the skillet and toss to coat in the peppery liquid.
- Gradually sprinkle in the grated Pecorino Romano, stirring and tossing constantly to form a creamy sauce. Add more pasta water as needed to loosen the sauce.
- Optionally, stir in 1 tablespoon of butter for added richness.
- Serve immediately, topped with extra Pecorino and freshly ground black pepper.
Notes
Use freshly ground black pepper for the best flavor and aroma.
Stir cheese in gradually and keep heat low to avoid clumping.
Bucatini can be swapped for spaghetti or tonnarelli.
For a gluten-free version, use gluten-free pasta and save the starchy cooking water.
Add a pinch of red pepper flakes for a spicy kick.
Butter is optional and not traditional but adds creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
