Bucatini Cacio e Pepe Recipe
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. It's fast, flavorful, and perfect for an easy pasta night.
Servings: 4
Calories: 566kcal
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.
Notes
Tip Use room temperature cheese and a microplane or the smallest holes of your cheese grater—bigger shreds don’t melt quickly enough and clump. Cool the pasta slightly before adding the cheese.
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze Freezing is not recommended since the sauce may lose some creaminess once thawed.
Reheat: Add a splash of water to loosen the sauce and warm gently in a skillet over medium heat.
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.
Nutrition
Calories: 566kcal | Carbohydrates: 77g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 602mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 218IU | Calcium: 558mg | Iron: 2mg
