Bucatini cacio e pepe is the best light Italian pasta dish. Made with freshly grated pecorino romano cheese and cracked black pepper, this easy pasta recipe is made in just 15 minutes!
Bucatini cacio e pepe is a classic Italian pasta dish that originated in Rome. The literal translation of "cacio e pepe" is "cheese and pepper". This peasant food comes from Roman sheep herders who had little money, so they used their sheep's cheese along with some water and a bit of pepper to create this simple dish.
Serve this easy cacio e pepe recipe with lemon ricotta cake, grilled peaches with mascarpone or summer panzanella!
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🧀 Ingredient notes
- Pasta - Bucatini is a long, narrow tubed shaped pasta similar to spaghetti, but thicker with a hole running through the middle. Spaghetti, fettuccine or linguine are other great pasta shapes that could be used in this recipe.
- Cheese - Pecorino Romano is a sheep's milk cheese that is typically used in cacio e pepe. Parmesan or grana padano cheese can be used as alternative. I highly recommend freshly grating your cheese so it easily melts into the sauce for an extra creamy texture.
- Pepper - Black pepper makes up the "pepe" in cacio e pepe. I highly recommend using freshly cracked black peppercorns with a spice grinder or mill for the best flavor.
- Butter - While not traditionally used in cacio e pepe, the addition of butter at the end makes a super creamy sauce.
📋 Substitutions and variations
- Gluten Free - Use your favorite gluten free pasta.
- Dairy Free - Use dairy free butter and a parmesan cheese substitute.
🔪 Step by step instructions
First, cook the bucatini pasta in a boiling salted water according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water to be used later.
In a large skillet, cook the olive oil and black pepper for about 1-2 minute until the pepper starts to brown slightly.
Next, melt the butter in the skillet with the olive oil and pepper and then add the cooked pasta, pecorino romano cheese and reserved pasta cooking water. Toss everything together and serve with extra pecorino romano cheese and black pepper, if desired.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Always cook pasta in boiling salted water to help flavor the pasta.
- Cook pasta to al dente, so it's cooked through, but still has a slight bite to it.
- Use freshly cracked peppercorns with a spice grinder or mill to make the best flavor.
- Cook the black pepper in the oil just until it starts to turn lightly brown to help release the flavor of the pepper.
- Use finely grated cheese so that it easily melts into the sauce.
- When finishing the recipe, add the pasta cooking water last so that it doesn't react to the oil and butter and splash up.
- The reserved pasta cooking water contains starches that help bind the sauce together to make it creamy. If you forget to reserve it, regular water can be used instead.
🥡 Storage suggestions
Leftovers will last in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or on the stovetop with a little bit of extra water.
🍝 More pasta recipes
If you loved this bucatini cacio e pepe recipe, check out these other pasta dishes that I know you will love too!
📖 Recipe
Bucatini Cacio e Pepe Recipe
Ingredients
- 1 pound bucatini pasta
- 2 Tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- 4 Tablespoons unsalted butter
- 1 cup freshly grated pecorino romano cheese plus extra for serving
Instructions
- Cook the bucatini pasta in boiling salted water according to the package instructions, until al dente.
- Drain the pasta, reserving 1 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.
- Toss to combine everything together and serve immediately with extra pecorino romano cheese and black pepper, if desired.
Notes
- Cook pasta in boiling salted water to help flavor the pasta. Cook until al dente, so it's cooked through but has a slight bite to it.
- Use freshly cracked peppercorns with a spice grinder or mill to make the best pepper flavor in the pasta. Cook it until it just starts to turn lightly brown to release the flavor of the pepper.
- Use finely grated cheese so that it easily melts into the sauce.
- Add the pasta cooking water last so that it doesn't react to the oil and butter and splash up.
Substitutions and Variations
- Pasta - Spaghetti, fettuccine or linguine may also be used.
- Cheese - Parmesan or grana padano cheese can be used as alternative.
- Pasta Water - This water contains starches that help bind the sauce together to make it creamy. If you forget to reserve it, regular water can be used instead.
- Gluten Free - Use your favorite gluten free pasta.
- Dairy Free - Use dairy free butter and parmesan cheese substitute.
Andrea
so simple to make and delicious!
Amanda
Thank you!
Amy
Wow!! This is delicious. Thanks for the recipe!
Amanda
Thank you, I'm glad you like it!