This authentic bucatini cacio e pepe is the best light Italian pasta recipe. Made with freshly grated pecorino romano cheese and cracked black pepper, this easy pasta is made in just 15 minutes!
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.
Notes
Pasta - Thick spaghetti, fettuccine or linguine, may also be used.
Pepper - Grind black peppercorns fresh in 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.
Cheese - Freshly grated cheese will give the best flavor and texture to the sauce. so that it easily melts into the sauce. Parmesan or grana padano cheese are other options that could be used.
Gluten-Free - Use gluten free pasta.
Dairy-Free - Use dairy-free substitutes for the butter and cheese.
Leftovers - Cool leftovers and keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop with a little bit of extra water or butter.