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Bucatini Cacio e Pepe

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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.

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)

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

Find it online: https://thefamilycooking.com/bucatini-cacio-e-pepe/