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Authentic Bucatini Cacio e Pepe Recipe (Roman Pasta)

One bite of this creamy Bucatini Cacio e Pepe, and youโ€™ll feel like youโ€™ve been transported to a trattoria in Rome! This classic Italian pasta dish is simplicity at its finest, with thick bucatini pasta coated in a silky, cheesy sauce thatโ€™s made from just a handful of simple ingredients. Perfect for a quick lunch or a cozy dinner, this authentic cacio e pepe recipe will become your go-to for effortless elegance.

This bucatini cacio e pepe recipe is a classic Italian pasta dish youโ€™ll want to make again and againโ€”simple ingredients, big flavor, and timeless charm! If you want more classic Roman pastas, I have plenty! Try my Rigatoni Carbonara, Bucatini allโ€™ Amatriciana, or Pasta alla Gricia. For something a little different, you can try my Miso Carbonara or ย Cacio e Pepe Risotto!ย 

Why Youโ€™ll Love This Recipe

  • Simple yet luxurious: Made with basic ingredients, this dish is proof that less is more when it comes to flavor.
  • Quick and easy: With just one large pot of salted water and a large skillet, youโ€™ll have dinner ready in under 30 minutes.
  • Restaurant-quality results: The creamy sauce clings perfectly to the thick pasta, creating a dish that feels indulgent but is so easy to make.

Ingredients

Ingredients for bucatini cacio e pepe.
  • Bucatini pasta: This thick spaghetti with a hollow center traps the cheese sauce beautifully. Look for bronze-cut varieties for a better texture.
  • Pecorino Romano cheese: A sheepโ€™s milk cheese thatโ€™s salty and sharp, this is the traditional cheese for cacio e pepe. Always grate it yourself using the smallest hole on a grater for the best results.
  • Freshly ground black pepper: Use whole black peppercorns and grind them fresh with a pepper mill for maximum flavor.
  • Kosher salt: Adds the right balance of seasoning to the large pot of water for cooking the pasta.
  • Reserved pasta cooking water: This extra starchy pasta water is the secret to creating the silky sauce that brings everything together.

Ingredient Substitutions

  • Parmesan cheese: While not traditional, it can be used in place of Pecorino Romano for a milder flavor.
  • Fettuccine or spaghetti: If you canโ€™t find bucatini, these pasta shapes work well as substitutes.
  • Pink peppercorns: Add a delicate floral note instead of traditional black peppercorns.
  • Gluten-free pasta: Swap in your favorite gluten-free variety for a similar creamy sauce experience.

Ingredient Additions

  • Lemon zest: Add brightness and a subtle tang to the cheesy sauce.
  • Toasted breadcrumbs: Sprinkle on top for a bit of crunch and extra flavor.
  • Olive oil: Drizzle a little high-quality extra virgin olive oil over the dish before serving for richness.
  • Chili flakes: For a subtle kick, sprinkle a pinch on top of the finished pasta.

Step by Step Instructions

Cooking pasta for bucatini cacio e pepe.

Cook the Pasta:
Bring a large pot of water to a boil. Add kosher salt to taste, then add 12 oz of bucatini pasta. Cook until just shy of al dente. Reserve at least 1 ยฝ cups (360 ml) of pasta water using a ladle before draining the pasta.

Toasting black pepper for bucatini cacio e pepe.

Toast the Pepper:
In a large skillet or wide saucepan, add 2 tsp of freshly ground black pepper and toast over medium heat until aromatic, about 1โ€“2 minutes.

Making sauce for bucatini cacio e pepe.

Create the Sauce Base:
Add about ยพ cup (180 ml) of the reserved pasta water to the pan with the toasted black pepper. Simmer for 1 minute to combine.

Making creamy sauce with black pepper for bucatini cacio e pepe.

Incorporate the Cheese:
Remove the pan from heat. Gradually whisk in 1 ยฝ cups (150 g) of finely grated Pecorino Romano, adding it in small batches. Stir continuously to create a smooth, creamy sauce. Adjust with additional reserved pasta water if needed for a silky consistency.

Making bucatini cacio e pepe.

Combine Pasta and Sauce:
Add the drained pasta to the pan with the sauce. Use tongs to toss the 12 oz of pasta with the sauce until evenly coated. Return to low heat for 1โ€“2 minutes, stirring constantly to allow the sauce to cling to the pasta.

Serve:
Plate immediately, garnishing with extra Pecorino cheese (about 1โ€“2 tbsp) and a sprinkle of freshly ground black pepper. Enjoy!

Expert Tips

  • Grate your own cheese: Avoid pre-grated cheese, as it doesnโ€™t melt smoothly and can ruin the cacio e pepe sauce.
  • Toast the pepper first: Heating the pepper releases its oils, enhancing the overall flavor of the dish.
  • Use the right water-to-pasta ratio: Less water in the large pot creates extra starchy pasta water, essential for the silky sauce.
  • Donโ€™t overheat the cheese: Stir the cheese off the heat to prevent clumping and ensure a smooth sauce.
Bucatini cacio e pepe on a black serving platter.

Classic Roman Pastas

The Four Roman Pastas are the cornerstone of traditional Roman cuisine, showcasing simple ingredients and bold flavors.

  • Cacio e Pepe: Translating to “cheese and pepper,” this minimalist pasta stars Pecorino Romano cheese and freshly cracked black pepper, creating a creamy, peppery sauce that clings beautifully to bucatini or tonnarelli.
  • Carbonara: A rich and indulgent dish made with guanciale (cured pork jowl), egg yolks, Pecorino Romano, and black pepper, stirred together with hot pasta to create a luscious, velvety sauce.
  • Amatriciana: A vibrant tomato-based pasta that combines guanciale, Pecorino Romano, and a touch of chili, often served with bucatini for its hearty texture.
  • Gricia: Sometimes called the “white Amatriciana,” Gricia skips the tomatoes and focuses on the savory depth of guanciale, Pecorino Romano, and black pepper.

Each dish highlights the Roman love of bold flavors and the magic of combining simple ingredients to create timeless classics.

Serving Suggestions

  • Wine pairing: Serve with a crisp white wine like Pinot Grigio or a lightly chilled Pecorino (the wine, not the cheese!).
  • Elevated presentation: Plate in warm bowls and garnish with freshly cracked pepper and a drizzle of olive oil.
  • Side dish: Pair this authentic cacio e pepe pasta recipe with a simple arugula salad dressed with lemon and extra virgin olive oil for a refreshing contrast.
  • Charcuterie board companion: Serve alongside Italian meats and cheeses for a crowd-pleasing dinner party option.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over medium heat, adding a splash of hot water to revive the cheesy sauce.
  • Avoid freezing, as the cheese paste can lose its creamy texture.
Bucatini cacio e pepe on a black plate.

Authentic Bucatini Cacio e Pepe Recipe (Roman Pasta)

Allie Hagerty
Transport yourself to a trattoria in Rome with our creamy Bucatini Cacio e Pepe recipe. Simple, elegant, and full of flavor, this classic Italian pasta dish is a must-try!
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 servings
Calories 461 kcal

Equipment

  • Large pot
  • Large skillet or wide saucepan
  • ladle
  • Whisk or wooden spoon
  • tongs
  • Fine grater or microplane
  • Pepper grinder

Ingredients
  

  • 12 oz 340 g bucatini pasta
  • 1 ยฝ cups 150 g Pecorino Romano cheese, finely grated
  • 2 tsp freshly ground black pepper plus extra for garnish
  • 1 ยฝ cups 360 ml pasta cooking water
  • Kosher salt for the pasta water

Instructions
 

  • Bring a large pot of salted water to a boil. Add 12 oz bucatini pasta and cook until just shy of al dente. Reserve 1 ยฝ cups of pasta cooking water with a ladle, then drain the pasta.
  • In a large skillet, toast 2 tsp freshly ground black pepper over medium heat until aromatic, about 1โ€“2 minutes.
  • Add ยพ cup reserved pasta water to the skillet with the pepper. Simmer for 1 minute to blend the flavors.
  • Remove the skillet from heat. Gradually whisk in 1 ยฝ cups finely grated Pecorino Romano, adding a little at a time to create a smooth sauce.
  • Stir continuously, adding more pasta water as needed to achieve a silky consistency.
  • Add the drained bucatini to the skillet with the sauce. Use tongs to toss until the pasta is evenly coated. Return the skillet to low heat for 1โ€“2 minutes, stirring constantly to ensure the sauce clings to the pasta.
  • Plate the pasta in warm bowls. Garnish with extra Pecorino Romano and a sprinkle of freshly ground black pepper. Serve immediately and enjoy!

Notes

  • Grate your own cheese: Avoid pre-grated cheese, as it doesnโ€™t melt smoothly and can ruin theย cacio e pepe sauce.
  • Toast the pepper first: Heating the pepper releases its oils, enhancing the overall flavor of the dish.
  • Use the right water-to-pasta ratio: Less water in theย large potย createsย extra starchy pasta water, essential for theย silky sauce.
  • Donโ€™t overheat the cheese: Stir the cheese off the heat to prevent clumping and ensure aย smooth sauce.

Nutrition Facts

Calories: 461kcalCarbohydrates: 65gProtein: 23gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 455mgPotassium: 222mgFiber: 3gSugar: 3gVitamin A: 156IUCalcium: 417mgIron: 1mg
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