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This authentic Bucatini Cacio e Pepe is the best light Italian pasta recipe. Made with freshly grated Pecorino Romano and cracked black pepper, this easy pasta recipe takes just 15 minutes!
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What is Cacio e Pepe?
Cacio e pepe is a classic Italian dish that originated in Rome. The literal translation is "cheese and pepper". This peasant food originated by Roman sheep herders, who used their sheep's cheese along with some water and a bit of pepper to create this simple dish.
Ingredients for the Recipe
- Pasta - Bucatini is a long, narrow tube-shaped pasta that is similar to spaghetti. It's a thick noodle and has a hole running through the middle. Use thick spaghetti, fettuccine, or linguine as alternatives, if needed.
- Cheese - Pecorino Romano is the traditional Italian cheese used in an authentic cacio e pepe recipe. Parmesan cheese or Grana Padano are great alternatives, if needed. I highly recommend grating your cheese freshly so you get the best flavor and texture in the sauce.
- Pepper - Black pepper makes up the "pepe" in this Roman pasta dish. I have found that using freshly ground pepper instead of pre-ground pepper gives the sauce the perfect bite!
- Butter - I like to add a bit of butter to the sauce at the end. This isn't used in all recipes, but I have found it makes a super creamy sauce that I prefer.
How to Make Bucatini Cacio e Pepe
Cook the Pasta - First, cook the pasta to al dente in a large pot of boiling salted water according to the package directions. Drain the pasta, reserving a cup of pasta water.
Toast the Pepper - In a large skillet, cook the ground black pepper in olive oil for 1-2 minutes until it starts to brown.
Finish the Sauce - Next, melt the butter in the pan, then add the hot pasta, grated cheese, and reserved pasta water.
Toss with Pasta - Toss everything together until the cheese melts into a creamy sauce and serve with extra cheese and black pepper!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips for the Creamiest Sauce
- Add the pasta water last so that it doesn't splatter everywhere.
- Reserve extra pasta water, just in case. If the cheese is clumping and the sauce isn't smooth, add the water to smooth it out.
- The starchy pasta water helps bind the sauce together and adds great flavor. If you forget to reserve it, regular water can be used.
My Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
Easy Pasta Recipes
If you loved this bucatini cacio e pepe recipe, then check out these other pasta dishes that I know you will love too!
- Creamy Carbonara Recipe - Another Italian classic with simple ingredients!
- Jumbo Shrimp and Scallop Scampi - Flavorful and done in 20 minutes.
- Casarecce Pasta with Asparagus and Peas - Delicious Springtime flavors.
- Pasta with Pancetta and Peas - One of my go-to, easy, weeknight dinners!
Recipe
Bucatini Cacio e Pepe
Video
Ingredients
- 1 pound bucatini
- 2 Tablespoons olive oil
- 1 teaspoon black pepper, freshly ground
- 4 Tablespoons unsalted butter
- 1 cup grated pecorino romano, plus extra for serving
Instructions
- Cook the bucatini pasta until al dente in a large pot of boiling salted water according to the package directions.
- Drain the pasta, reserving one cup of the pasta cooking water to be used later.
- In a large skillet over medium heat on the stovetop, heat the olive oil and then add the pepper. Cook for 1-2 minutes, stirring occasionally, until the pepper just starts to turn brown.
- Add the butter to the skillet and allow it to completely melt. Add in the cooked bucatini pasta, pecorino romano and the reserved pasta water last.
- Toss to combine everything together until the cheese melts into a creamy sauce. Serve immediately with extra pecorino romano cheese and black pepper, if desired.
Andrea
so simple to make and delicious!
Amanda
Thank you!