Bucatini Cacio e Pepe

Pasta lovers unite! Bucatini Cacio e Pepe is a classic Roman dish that combines the rich flavors of Pecorino Romano cheese with the bold kick of freshly ground black pepper, all enveloped in perfectly cooked bucatini pasta. This recipe is not only quick and easy but also uses readily available ingredients, making it a great choice for busy parents.

Bucatini Cacio e Pepe is a traditional Italian pasta dish originating from Rome. The name translates to "cheese and pepper," which are the star ingredients of this recipe. It's known for its creamy sauce, made simply by combining grated Pecorino Romano cheese and freshly ground black pepper with starchy pasta water.

This dish is celebrated for its rich flavor and minimal ingredients, making it a favorite for both everyday meals and special occasions.

Why We Love this Recipe:

• Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
• Minimal Ingredients: Uses only a few pantry staples.
• Flavorful: Rich, creamy, and peppery – a delightful combination.
• Impressive: Simple yet elegant, great for entertaining guests.

If you like this Italian recipe, you may also love Easy Bucatini Carbonara or our Spaghetti Nero di Seppia with Clams.

Jump to:

• What Ingredients Will You Need?
• Instructions
• What Are Some Good Substitutions?
• How Can You Change This Recipe Up?
• What Kitchen Equipment Is Best?
• How Should You Store This?
• What Are Some Expert Tips?
• How to Select Pecorino Romano
• Basic Pasta Cooking Tips
• More Recipes You'll Love ♥️
• Related
• FAQ
• 📖 Recipe
• Important Food Safety Tips
• 💬 Share Your Thoughts

What Ingredients Will You Need?

• Bucatini Pasta: The hollow center helps to soak up the sauce, giving every bite a added flavor.
• Whole Peppercorns: Black pepper adds a bold, spicy kick that complements the creamy cheese.
• Pecorino Romano Cheese: This hard, salty cheese from sheep's milk is essential for authentic flavor.
• Pasta Water: The starchy water from cooking the pasta helps to create a silky, cohesive sauce.

Note: Refer to the recipe card below for exact quantities.

Instructions

How to Make Bucatini Cacio e Pepe

STEP ONE: Cook the Bucatini

Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 8-10 minutes. Reserve 2 cups of pasta water before draining.

STEP TWO: Toast the Peppercorns

While the pasta is cooking, toast the whole peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes. Crush them using a mortar and pestle or the back of a spoon.

STEP THREE: Combine Pasta and Pepper

In the same skillet, add 1 cup of the reserved pasta water. Add the cooked bucatini and crushed peppercorns. Toss to combine.

STEP FOUR: Add the Cheese

Gradually add the finely grated Pecorino Romano cheese, tossing continuously until a creamy sauce forms. Add more pasta water as needed to achieve the desired consistency. Serve immediately.

What Are Some Good Substitutions?

• Pasta: Substitute bucatini with spaghetti or linguine.
• Cheese: Use Parmesan cheese if Pecorino Romano is unavailable.
• Pepper: Pre-ground black pepper can be used in place of whole peppercorns, though freshly ground is preferred.

How Can You Change This Recipe Up?

• Diet: Use gluten-free pasta for a gluten-free version.
• Spice: Incorporate red pepper flakes for extra heat.
• Presentation: Garnish with fresh parsley for color and flavor.

What Kitchen Equipment Is Best?

_{This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.}

• Pasta pot
• Skillet
• Mortar and pestle or grinder
• Measuring cups
• Cheese grater

How Should You Store This?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Note: Refer to Top Tips below for more storage and reheating tips.

What Are Some Expert Tips?

Use freshly crushed peppercorns for the best flavor.

Gradually add pasta water to control the sauce consistency. Serve immediately for the best texture and taste.

To reheat, add a splash of water to loosen the sauce and warm gently in a skillet over medium heat.

How to Select Pecorino Romano

• Check Origin: Authentic Pecorino Romano comes from Italy.
• Texture: It should be hard and crumbly.
• Color: Look for a pale, ivory color with no discoloration.

Basic Pasta Cooking Tips

Use Plenty of Water: Fill your pot with at least 4-6 quarts of water per pound of pasta. This prevents sticking and allows the pasta to cook evenly.

Salt the Water: Add 1-2 tablespoons of salt to the boiling water. This enhances the flavor of the pasta and helps the sauce stick better.

Reserve Pasta Water: Before draining the pasta, save a cup of the starchy cooking water. Don't rinse the pasta.

Cook Until Al Dente: Follow package instructions, usually around 8-10 minutes for bucatini. The pasta should be tender but firm to the bite. Serve immediately for best taste.

More Recipes You'll Love ♥️

Have Leftover Ingredients?

• Use Pecorino Romano in a Caesar salad.
• Add black pepper to scrambled eggs.
• Incorporate bucatini in a pasta salad.

Need Something To Pair This With?

• Pair with our Arugula Salad with Lemon Vinaigrette
• Serve it up with some crusty garlic bread.
• Be sure to pour a glass of Chianti.

In The Mood For a Similar Dish?

• Easy Bucatini alla Carbonara Recipe with Prosciutto and Peas
• Sunday Gravy with Short Ribs
• Spicy Rigatoni

Related

More Italian recipes you will love:

FAQ

📖 Recipe

Experience the delightful simplicity of Bucatini Cacio e Pepe and transform your mealtime with this classic Italian dish. Perfect for busy families and anyone looking to impress their guests with minimal effort. Try it today and share your results with us!

Important Food Safety Tips

Ensure cheese is stored properly and used within its shelf life. Cook pasta to the appropriate temperature to avoid undercooking.