Cacio e Pepe with Bucatini and Pecorino-Romano Recipe
Classic Roman pasta dish Cacio e Pepe features simple ingredients—pasta, butter, black pepper, and Pecorino-Romano cheese—combined to create a creamy, peppery, and comforting sauce. Quick to prepare and perfect for a cozy dinner, this recipe elevates humble pantry staples into a flavorful Italian favorite.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ingredients
- 8 ounces uncooked bucatini pasta
- 2 tablespoons butter, diced into 1-tablespoon chunks
- 1 teaspoon freshly-ground coarse black pepper
- 2 ounces finely-grated Pecorino-Romano cheese
Instructions
- Boil the pasta water: Fill a large stockpot about halfway full with roughly 3 quarts of water and bring it to a rolling boil. Generously season the water with about 2 tablespoons of fine sea salt to flavor the pasta.
- Bloom the pepper: While the water heats, melt the butter in a large sauté pan over medium heat. Add the freshly-ground coarse black pepper and let it cook for 30 seconds to release its aromas, then turn off the heat. On electric stoves, remove the pan from the burner completely.
- Cook the pasta: Add the bucatini to the boiling salted water and cook, stirring occasionally, until the pasta is just barely al dente—firm to the bite but cooked through (usually around 8-10 minutes, depending on package instructions).
- Toss the pasta: Using tongs, quickly transfer the pasta directly from the pot to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss briefly to combine.
- Add cheese and finish sauce: Add half of the grated Pecorino-Romano cheese to the pasta and toss to coat. Then add the remaining cheese, continuing to toss, and gradually add a few extra tablespoons of starchy pasta water as needed to create a smooth, glossy, and creamy sauce that evenly coats the bucatini.
- Serve immediately: Plate the pasta right away, garnishing with an extra twist of black pepper and more Pecorino cheese if desired. This dish is best enjoyed hot from the pan for maximum flavor and texture.
Notes
- Use bucatini or another thick, hollow pasta to best hold the sauce.
- Freshly grind black pepper for maximum aroma and flavor.
- Reserve pasta water to help emulsify the sauce and achieve the perfect creamy consistency.
- Serve immediately as the sauce thickens and clumps if it cools down.
- Adjust the amount of pasta water to get the sauce texture perfect — it should be smooth and glossy, not dry or clumpy.
Keywords: Cacio e Pepe, Italian pasta, bucatini, Pecorino-Romano, black pepper, simple pasta sauce
