Bucatini Cacio e Pepe is as flavorful as it is easy. Freshly grated Pecorino Romano cheese and freshly ground black pepper bring bold flavor to this pasta dish that can be on your dinner table in just 20 minutes.
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Why you will love this
- This dish is full of incredible flavor. Bucatini Cacio e Pepe combines al dente noodles with the most delectable sauce. Pecorino and cracked black pepper bring bold flavor to this dish. It's restaurant-style pasta that will be the star of dinnertime.
- This dish requires just four ingredients. Pasta, butter, cheese, and black pepper are standard pantry staples that you likely have on hand.
- Pecorino Romano might not be a staple in your fridge, but I highly recommend it for this recipe. Buy a wedge and grate your own. It makes all the difference.
- Get dinner on the table in just 20 minutes. I love pasta dishes with a sauce that easily comes together while the pasta is cooking. With minimal prep and quick cooking, dinner doesn't get easier than this!
Ingredient notes
- Pasta - I love bucatini which is similar to thick spaghetti and is hollow in the middle. You can substitute spaghetti, linguine, or fettuccine.
- Pecorino Romano - Pecorino is a salty Italian cheese that is traditional in Cacio e Pepe. I recommend buying a wedge and grating it fresh. The cheese needs to melt properly in order to create the sauce's creamy consistency.
- Freshly ground black pepper - along with the cheese, black pepper is a defining ingredient in Cacio e Pepe. I recommend using a coarse grind for added texture.
- Butter - the butter helps to emulsify the sauce and adds flavor. I use unsalted butter because the cheese and pasta water bring enough salt.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Bring a pot of water to a boil. Salt the water with 2 teaspoons of salt. Cook the pasta until al dente, per the package directions. Before draining, reserve 1 cup of pasta water.
- While the pasta cooks, heat a non-stick skillet over medium heat. Add the butter. When melted, add the black pepper and cook for one minute. This allows the pepper to "bloom" and infuses the butter with its flavor.
- Add some reserved pasta water, starting with ¼ cup, whisking to combine into a sauce. Turn the heat down to low.
- Add in the cheese in batches, whisking until melted to create a creamy sauce. Add more pasta water as necessary to help the sauce come together.
- Add the hot pasta and toss to combine, adding more pasta water as needed.
- Serve with extra cheese and black pepper.
Tips for making
- Freshly grated cheese is a must. Start with a wedge of Pecorino Romano and finely grate it just prior to making the sauce. Freshly grated cheese melts so much better than pre-grated cheese. Using finely grated cheese helps to ensure a smooth sauce.
- Reserve some of the starchy pasta cooking water. This water is used to create the sauce and the starch thickens the sauce.
- Use freshly cracked black pepper. This has the most robust flavor, and I like to grind the pepper coarsely for added texture.
- Cook the pasta in well-salted water. Adding salt to the pasta water is the only way to flavor the pasta itself. Add about 2 teaspoons of salt for 8 ounces of pasta.
Frequently asked questions
What is Cacio e Pepe?
Cacio e Pepe simply means "cheese and pepper". It's a modern Roman pasta dish that features simple yet flavorful ingredients.
What can I add to Cacio e Pepe?
Cacio e Pepe is perfectly delicious in its purest form. But you can create other variations by adding protein and vegetables.
For the meat-eater, stir in cooked chicken, crispy bacon, or pancetta.
For the seafood lover, add in sautéed or grilled shrimp.
Keep it vegetarian by adding veggies such as broccoli, peas, asparagus, or zucchini.
Garnish with crispy breadcrumbs for texture or red pepper flakes for extra heat.
What can I serve with cacio e pepe?
I love serving this dish with a house salad and crispy ciabatta garlic bread for a complete meal.
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📖 Recipe Card
Bucatini Cacio e Pepe
This pasta dish is as flavorful as it is easy. Pecorino cheese and cracked black pepper bring bold flavor to this dish that can be on your dinner table in just 20 minutes.
Ingredients
- 8 ounces bucatini pasta
- 3 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper (coarse grind)
- 1 cup Pecorino Romano cheese (freshly grated)
Instructions
- Bring a pot of water to a boil. Salt the water with 2 teaspoons of salt. Cook the pasta until al dente, per the package directions. Before draining, reserve 1 cup of pasta water.
- Add some pasta water, starting with ¼ cup, whisking to combine into a sauce. Turn the heat down to low.
- While the pasta cooks, heat a non-stick skillet over medium heat. Add the butter. When melted, add the black pepper and cook for one minute. This allows the pepper to "bloom" and infuse the butter with its flavor.
- Add in the cheese in batches, whisking until melted to create a creamy sauce. Add more pasta water as necessary to help the sauce come together.
- Add the hot pasta and toss to combine, adding more pasta water as needed.
- Serve with extra cheese and black pepper.
Notes
- Freshly grated cheese is a must. Start with a wedge of pecorino romano and finely grate it just prior to making the sauce. Freshly grated cheese melts so much better than pre-grated cheese. Using finely grated cheese helps to ensure a smooth sauce.
- Reserve some of the starchy pasta water. This water is used to create the sauce and the starch thickens the sauce.
- Use freshly cracked black pepper. This has the most robust flavor, and I like to grind the pepper coarsely for added texture.
- Cook the pasta in well-salted water. Adding salt to the pasta water is the only way to flavor the pasta itself. Add 2 teaspoons of salt for 8 ounces of pasta.
Nutrition
Calories: 767kcal | Carbohydrates: 87g | Protein: 31g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 757mg | Potassium: 314mg | Fiber: 4g | Sugar: 3g | Vitamin A: 738IU | Calcium: 565mg | Iron: 2mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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