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    Home » Recipes » Every Day Dinners

    Bucatini Cacio e Pepe

    Published: Jun 22, 2022 · Modified: Aug 1, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    close up shot of a bowl of bucatini cacio e pepe sprinkled with cheese and pepper.
    skillet of bucatini pasta with pecorino romano cheese wedge.
    bowl of bucatini cacio e pepe with fork twirled in it next to wedge of pecorino romano.

    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!

    bowl of bucatini pasta with fork twirled in with wedge of pecorino romano cheese.

    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!

    Jump to:
    • 🧀 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥡 Storage suggestions
    • 🍝 More pasta recipes
    • 📖 Recipe
    • 💬 Comments

    🧀 Ingredient notes

    bucatini, pecorino romano cheese wedges, black pepper, olive oil and butter.
    • 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.

    cooked bucatini pasta in a colander and pepper cooking in a skillet with oil.

    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.

    bucatini with pepper and cheese in a skillet with tongs and finished cacio e pepe pasta in a skillet.

    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!

    • Jumbo Shrimp and Scallop Scampi
    • Casarecce Pasta with Asparagus and Peas
    • Pasta with Pancetta and Peas

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    Bucatini Cacio e Pepe Recipe

    Amanda
    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!
    5 from 9 votes
    Print Recipe Pin Recipe
    Cook Time 15 mins
    Total Time 15 mins
    Course Main Dishes, pasta, Side Dishes
    Cuisine Italian
    Servings 6 people
    Calories 454 kcal

    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.
     

    Storage Suggestions

    Leftover bucatini cacio e pepe 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.

    Nutrition

    Serving: 1.33cupsCalories: 454kcalCarbohydrates: 57gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 37mgSodium: 206mgPotassium: 190mgFiber: 3gSugar: 2gVitamin A: 304IUCalcium: 197mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Andrea

      June 24, 2022 at 7:32 pm

      5 stars
      so simple to make and delicious!

      Reply
      • Amanda

        July 03, 2022 at 1:05 pm

        Thank you!

        Reply
    2. Amy

      June 24, 2022 at 6:17 pm

      5 stars
      Wow!! This is delicious. Thanks for the recipe!

      Reply
      • Amanda

        July 03, 2022 at 1:05 pm

        Thank you, I'm glad you like it!

        Reply

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