This Bucatini Cacio e Pepe recipe is a classic Roman pasta dish made with bucatini, Pecorino Romano cheese, cracked black pepper, and starchy pasta water for a simple, creamy sauce. Using a few smart techniques, you'll get a rich, glossy sauce without any clumping.
Pair with our Arugula Salad with Lemon Vinaigrette and garlic bread for the perfect meal!
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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. This dish is celebrated for its rich flavor and minimal ingredients, making it a favorite for both everyday meals and special occasions.
If you like this Italian recipe, you may also love our Bucatini Carbonara, Sunday Gravy with Short Ribs, or our Spaghetti Nero di Seppia with Clams.
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 yummy combination.
- Impressive: Simple yet elegant, great for entertaining guests. Just like this Italian Chicken Saltimbocca Recipe!
Bucatini Cacio e Pepe Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
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.
Substitutions & Variations
- 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.
- Diet: Use gluten-free pasta for a gluten-free version.
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.
Remove them from the skillet and crush them using a mortar and pestle or the back of a spoon.
STEP THREE: Combine Pasta Water and Pepper
Return the crushed peppercorns to the same skillet and add 1 cup of the reserved pasta water. Stir to combine.
STEP FOUR: Add the Pasta and Cheese
Add the cooked bucatini to the skillet. 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use freshly crushed peppercorns for the best flavor.
✔️ DO Use a microplane or the smallest holes of your cheese grater. I learned this the hard way once—bigger shreds don’t melt quickly enough and clump the second they hit the pasta.
✔️ DO Gradually add pasta water to control the sauce consistency and sprinkle in small handfuls of cheese at a time while whisking vigorously.
❌ DO NOT Toss the cheese into a super hot pasta or skillet. Let the pasta sit off the heat for about 30–60 seconds after draining.
Storage
Store leftover bucatini pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to loosen the sauce and warm gently in a skillet over medium heat.
Recipe FAQs
The key is to gradually add finely grated Pecorino Romano off the heat while tossing the pasta vigorously. Make sure the pasta water has slightly cooled so the cheese emulsifies instead of seizing.
This dish tastes best right after it’s made, but you can prep the ingredients ahead—grate the cheese, grind the pepper, and reserve pasta water. When you're ready to serve, it comes together in under 10 minutes.
If you don’t have a mortar and pestle, a pepper grinder set to coarse or even the back of a heavy spoon against a cutting board will crush peppercorns well enough for this recipe.
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📖 Recipe
Bucatini Cacio e Pepe Recipe
Equipment
- Skillet
- Mortar and pestle or grinder
- Cheese grater
Ingredients
- 12 ounces Bucatini pasta
- 2 teaspoons whole peppercorns
- 7 ounces Pecorino Romano cheese finely grated
- salt for pasta water, and to taste
- pasta water
Instructions
- In a large pot, bring water to a boil. Salt generously.
- Add 12 oz of bucatini and cook until al dente, about 8–10 minutes. Reserve 2½ cups of pasta water, then drain the pasta.
- While pasta is cooking, toast 2 teaspoons whole peppercorns in a dry skillet over medium heat until fragrant, about 1–2 minutes. Crush using a mortar and pestle or the back of a spoon.
- In the same skillet, add 1 cup of the reserved pasta water and the crushed peppercorns. Stir to combine.
- Transfer drained bucatini to the skillet and toss to coat in the peppery water. Remove from heat and let cool slightly for about 30–60 seconds.
- Optional: In a small bowl, mix the finely grated Pecorino Romano with a few tablespoons of warm pasta water to form a thick, creamy paste.
- Gradually add the cheese paste to the pasta, tossing continuously. Add small splashes of warm pasta water as needed to create a silky, creamy sauce without clumps. Keep tossing until glossy and smooth.
- Taste and adjust with additional salt if needed. Serve immediately.
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Notes
- 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.
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