If you love simple yet stunning Italian dishes that deliver maximum flavor with minimal fuss, then you are going to adore this Bucatini Cacio e Pepe Recipe. This classic Roman pasta celebrates the beautiful harmony between al dente bucatini, sharp Pecorino Romano cheese, and the bold bite of freshly cracked black pepper. It’s a quick, comforting dish that feels both rustic and elegant, perfect for any night you want to impress without a ton of effort.
Ingredients You’ll Need
For this Bucatini Cacio e Pepe Recipe, the ingredients are few but each plays a vital role in creating that perfect balance of creamy, peppery, and cheesy goodness. Every component contributes to the authentic texture and unforgettable taste.
- 12 oz bucatini pasta: The hollow shape of bucatini holds the sauce beautifully, giving you that satisfying bite every time.
- 1 ½ cups finely grated Pecorino Romano cheese: This cheese brings the sharp, salty character that defines cacio e pepe.
- 1 ½ teaspoons freshly ground black pepper: Toasting this releases its full aroma and spice, central to the dish’s identity.
- Salt (for pasta water): Enhances pasta flavor from the inside out.
- 1 tbsp unsalted butter (optional): Adds luxurious richness and smoothness to the sauce if you want to get a bit indulgent.
- ¾ cup reserved starchy pasta water: The secret to achieving a silky, clingy sauce that coats every strand.
How to Make Bucatini Cacio e Pepe Recipe
Step 1: Cook the Bucatini
Start by bringing a large pot of salted water to a rolling boil. Add the bucatini and cook until just al dente according to the package instructions—this means the pasta should be tender but still have a slight bite. Don’t forget to scoop out and save ¾ cup of that precious pasta water before draining the noodles; it will be your sauce’s magic ingredient.
Step 2: Toast the Black Pepper
While the pasta cooks, heat a large skillet over medium heat and add the freshly ground black pepper. Toast it gently for about a minute until you smell its rich, peppery aroma filling your kitchen. This step intensifies the flavor and ensures that iconic spicy kick in every bite of the final dish.
Step 3: Simmer Pasta Water with Pepper
Pour ½ cup of the reserved starchy pasta water into the skillet with the toasted pepper. Let it simmer gently to marry those flavors and start building the grainy, peppy base of your sauce.
Step 4: Combine Pasta and Pepperwater
Reduce the heat to low, add your drained bucatini to the skillet, and toss everything together. This coats the pasta in the flavorful pepper liquid, setting the stage perfectly for the cheese to melt beautifully later.
Step 5: Add Cheese and Build the Sauce
Gradually sprinkle in the finely grated Pecorino Romano, stirring constantly with tongs or a fork. The cheese will melt and bind with the peppered water to create a luxuriously creamy sauce that clings to every strand of pasta. If the sauce feels thick or crumbly, add a little more reserved pasta water to loosen it up—it should be silky and smooth, never dry.
Step 6: Optional Butter for Creaminess
If you want to make your Bucatini Cacio e Pepe Recipe extra indulgent, stir in a tablespoon of unsalted butter. This adds a luscious, velvety finish to the sauce, but it’s totally optional since the traditional version shines on its own.
Step 7: Serve Immediately
Once your sauce is perfectly creamy and glossy, plate the pasta right away. Top with extra Pecorino Romano and a little more freshly cracked black pepper for that signature cacio e pepe punch.
How to Serve Bucatini Cacio e Pepe Recipe
Garnishes
Simple is best here, but a sprinkle of extra Pecorino Romano cheese and an additional dusting of fresh black pepper can elevate the dish’s beauty and flavor. A tiny drizzle of good quality olive oil just before serving adds a lovely sheen and subtle fruitiness that complements the pepper perfectly.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Grilled or roasted vegetables like asparagus or zucchini also make refreshing, healthy companions. If you want to keep with an Italian theme, a side of garlic bread or a light antipasto platter works wonderfully.
Creative Ways to Present
For a dinner party, serve Bucatini Cacio e Pepe Recipe in warm shallow bowls to showcase the creamy sauce pooling beneath each twist of pasta. Garnish with whole black peppercorns or microgreens for a stylish touch. You can also create individual servings in small bowls for a tapas-style meal, letting guests appreciate the intensity of each bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The sauce may thicken, so it’s best to add a splash of warm water or broth when reheating to bring back that silky texture.
Freezing
Because the sauce relies on cheese and pasta water emulsification, freezing Bucatini Cacio e Pepe Recipe is not recommended. The texture and creaminess can be compromised after thawing, so enjoy it fresh for the best experience.
Reheating
Reheat leftovers gently over low heat on the stove, stirring frequently. Add a little warm water or stock to loosen the sauce as needed. Avoid microwaving if possible, as it can make the cheese clump and the pasta rubbery.
FAQs
Can I use a different pasta than bucatini?
Absolutely! While bucatini’s hollow shape is perfect for holding the sauce, you can use spaghetti, tonnarelli, or even thicker pasta like rigatoni if you prefer. Just make sure to adjust cooking times accordingly.
Is Pecorino Romano the only cheese I can use?
Pecorino Romano is traditional and provides a sharp, salty flavor that defines the dish, but you can mix it with Parmigiano-Reggiano for a slightly milder, nuttier taste. Just keep the total cheese amount the same.
What if I’m not a fan of spicy food? Can I reduce the pepper?
Of course! The black pepper is a key flavor, but you can reduce the quantity slightly to suit your taste without losing the essence of the dish. Just keep it fresh and coarsely ground for the best aroma.
Can I make this dish vegan or dairy-free?
This recipe is all about the cheese, so to make it vegan or dairy-free, you’ll need to find a high-quality plant-based cheese alternative and possibly omit the butter. The flavor profile will differ, but you can still enjoy a peppery pasta dish!
Why do I need to reserve pasta water?
Reserved pasta water is starchy, which helps emulsify the cheese and pepper into a smooth, creamy sauce that clings perfectly to the bucatini. Without it, your sauce could become clumpy or too thick.
Final Thoughts
Trust me, once you try this Bucatini Cacio e Pepe Recipe, it will become one of your go-to weeknight dinners or special occasion treats. It’s that rare recipe that transforms just a handful of ingredients into a comforting, elegant dish full of personality and soul. So grab a pot, a block of Pecorino, and your pepper mill — your taste buds are in for a fantastic journey!
Print
Bucatini Cacio e Pepe Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Bucatini Cacio e Pepe is a simple yet flavorful Italian pasta dish featuring bucatini pasta tossed in a creamy, peppery Pecorino Romano cheese sauce. This quick recipe delivers a classic Roman taste with minimal ingredients, perfect for a comforting meal in just 20 minutes.
Ingredients
Dry Ingredients
- 12 oz bucatini pasta
- 1 ½ teaspoons freshly ground black pepper
- Salt (for pasta water)
Dairy
- 1 ½ cups finely grated Pecorino Romano cheese
- 1 tbsp unsalted butter (optional, for extra creaminess)
Liquids
- ¾ cup reserved starchy pasta water
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to the package instructions. Before draining, reserve ¾ cup of the starchy pasta water to use later in the sauce.
- Toast Pepper: In a large skillet over medium heat, toast the freshly ground black pepper for about 1 minute until it becomes aromatic, enhancing its flavor.
- Add Pasta Water: Pour ½ cup of the reserved pasta water into the skillet with the toasted pepper and let it simmer gently to meld the flavors.
- Toss Pasta: Reduce the heat to low, add the drained bucatini to the skillet, and toss the pasta to coat it well in the pepper-infused liquid.
- Create Sauce: Gradually sprinkle in the finely grated Pecorino Romano cheese while continuously stirring and tossing, allowing the cheese to melt and form a creamy sauce. Add more reserved pasta water if needed to loosen the sauce to your preferred consistency.
- Add Butter (Optional): Stir in 1 tablespoon of unsalted butter to enrich the sauce and add extra creaminess, if desired.
- Serve: Immediately serve the pasta topped with extra Pecorino Romano cheese and freshly ground black pepper for added flavor and garnish.
Notes
- Reserve pasta water carefully as it contains starch that helps create the creamy sauce.
- Use freshly ground black pepper for the best flavor impact.
- Adjust the amount of pasta water to achieve the desired sauce consistency.
- Adding butter is optional but recommended for a richer sauce.
- Serve immediately as the sauce thickens and hardens upon standing.
