Bucatini Cacio e Pepe

Why You’ll Love This Recipe

Bucatini Cacio e Pepe is simple, fast, and delicious. It’s made with pantry staples, comes together in about 20 minutes, and is impressive enough for guests but easy enough for weeknights. The bucatini—a thick, spaghetti-like pasta with a hollow center—holds onto the cheesy, peppery sauce beautifully, creating a silky texture in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bucatini pasta
• Pecorino Romano cheese (finely grated)
• Freshly cracked black pepper
• Salt (for pasta water)
• Pasta water (reserved from cooking)

Directions

1. Bring a large pot of salted water to a boil. Cook bucatini until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
2. While the pasta cooks, toast freshly cracked black pepper in a large skillet over medium heat for 1–2 minutes until fragrant.
3. Add about ½ cup of the reserved hot pasta water to the skillet to bloom the pepper and create a base for the sauce.
4. Reduce the heat to low. Add the drained bucatini to the skillet and toss to coat.
5. Gradually sprinkle in the finely grated Pecorino Romano, tossing constantly to melt the cheese and create a creamy emulsion. Add more pasta water as needed to thin and smooth the sauce.
6. Serve immediately with extra cheese and black pepper on top.

Servings and timing

This recipe serves 2–3.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Different Pasta: Use spaghetti, tonnarelli, or linguine if bucatini isn’t available.
• Extra Creamy: Add a touch more pasta water for a looser, silkier sauce.
• Cheese Blend: Combine Pecorino Romano with Parmigiano-Reggiano for a milder flavor.
• Spicy Kick: Add a pinch of red pepper flakes for a hint of heat.
• Lemon Zest: Add a bit of lemon zest at the end for a fresh twist.

Storage/Reheating

Cacio e Pepe is best served immediately, as the cheese sauce tends to tighten as it cools. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water, stirring to loosen the sauce. Microwaving is not ideal, as it may cause the cheese to clump.

FAQs

What is bucatini?

Bucatini is a long, tubular pasta similar to spaghetti but with a hollow center that captures sauce.

Why does my cheese clump instead of melting?

Make sure to use very finely grated cheese and low heat when mixing it into the pasta to prevent clumping.

Can I use Parmesan instead of Pecorino?

Yes, but the flavor will be milder and less salty. Pecorino Romano is traditional and preferred for its bold taste.

Is butter or cream used in Cacio e Pepe?

No. The creaminess comes from cheese, pasta water, and technique—no cream or butter is needed.

Can I make this gluten-free?

Yes, use gluten-free pasta, but note that some gluten-free varieties may release less starch, which can affect the sauce’s texture.

How do I get a creamy sauce without it separating?

Emulsify the cheese gradually with hot pasta water while stirring constantly over low heat.

Is freshly cracked pepper necessary?

Yes, it adds a more aromatic, punchy flavor compared to pre-ground pepper.

Can I prepare this ahead of time?

It’s best made fresh, but you can prep the cheese and pepper ahead to speed up cooking.

What cheese grater should I use?

Use a microplane or fine grater to get a powdery texture that melts easily into the sauce.

What should I serve with Bucatini Cacio e Pepe?

A simple green salad, crusty bread, or roasted vegetables pair beautifully without overpowering the pasta.

Conclusion

Bucatini Cacio e Pepe is a masterclass in simplicity—just pasta, cheese, pepper, and technique come together to create something truly special. With its bold flavor and creamy texture, it’s a dish that proves less is often more. Whether you’re new to Italian cooking or a seasoned pasta lover, this recipe is one you’ll return to again and again.

Bucatini Cacio e Pepe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bucatini Cacio e Pepe is a simple and classic Roman pasta dish made with bucatini, Pecorino Romano cheese, and freshly cracked black pepper. It’s creamy, peppery, and comes together in just 20 minutes using only a few ingredients.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 8 oz bucatini pasta
• 1 cup Pecorino Romano cheese, finely grated
• 1–2 tsp freshly cracked black pepper (to taste)
• Salt (for pasta water)
• 1 cup reserved pasta water (use as needed)

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Cook bucatini until al dente. Reserve 1 cup of pasta water and drain pasta.
2. In a large skillet, toast the black pepper over medium heat for 1–2 minutes until fragrant.
3. Add about 1/2 cup of the hot pasta water to the skillet to bloom the pepper and create a base for the sauce.
4. Reduce heat to low. Add the cooked bucatini and toss to coat in the peppery water.
5. Gradually sprinkle in the Pecorino Romano, tossing constantly to melt the cheese and create a smooth, creamy sauce. Add more pasta water as needed to loosen the sauce.
6. Serve immediately, topped with more cheese and black pepper if desired.

Notes

• Use very finely grated cheese to help it melt smoothly and avoid clumping.
• Emulsify cheese and pasta water over low heat—avoid high heat to prevent the cheese from seizing.
• Best served immediately; leftovers can be stored but may lose creaminess.

Nutrition

• Serving Size: 1 plate
• Calories: 520
• Sugar: 1g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 40mg