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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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Pasta
Servings 4 servings

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 ½ cups 150 g Pecorino Romano cheese, finely grated
  • 2 tsp freshly ground black pepper plus extra for garnish
  • 1 ½ 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 ½ 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 1–2 minutes.
  • Add ¾ 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 ½ 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 1–2 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 doesn’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.
  • Don’t overheat the cheese: Stir the cheese off the heat to prevent clumping and ensure a 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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