Cacio e Pepe (with Bucatini)

5 from 1 vote

Cacio e Pepe (with Bucatini)

This easy cacio e pepe recipe is an authentic Roman pasta made with Pecorino Romano, freshly cracked black pepper, and al dente bucatini. With easy to follow, step-by-step guidance, this recipe is your complete guide to making creamy, clump-free cacio e pepe at home, perfect for weeknights or simple weekend dinners!

Prep Time15

Cook Time11

Total Time26

Course: Main Course

Cuisine: Italian

Keyword: bucatini cacio e pepe, cacio e pepe

Servings:

Calories: 309kcal

Author: Maria D'Errico

Ingredients

1½ teaspoons kosher salt (plus more to taste)
1 pound bucatini (dried)*
2 teaspoons black pepper (freshly cracked)
2 cups Pecorino Romano (finely grated, plus extra as needed)*

US Customary - Metric

Instructions

Cook the pasta: fill a large pot with a gallon of water and bring it to a boil. Stir in the kosher salt. Add the bucatini and cook extra al dente (about 1 minute less than the package instructions). A few minutes before the pasta is done, reserve 3 cups of pasta water and set aside. Then drain the pasta when ready.
Toast the black pepper: while the pasta cooks, toast the cracked black pepper in a large skillet over low heat until fragrant, about 1 to 2 minutes. Then add ½ cup of reserved pasta water to the pan, stirring to combine. Turn off the heat and remove the skillet from the burner onto a cool surface. This pan will stay off the heat for the remainder of the recipe.
Prepare the sauce: while the pasta finishes cooking, place the Pecorino Romano in a large mixing bowl. Let the reserved pasta water sit for a couple of minutes so it's hot but not boiling (below 180°F/82°C). Then slowly whisk about 1 cup of pasta water into the Pecorino Romano, a few tablespoons at a time. Continue whisking until the cheese forms a creamy, pourable mixture that glides off the spoon but is not watery. If it's too thick, add more pasta water a tablespoon at a time.
Combine the pasta and pepper: add the drained bucatini to the pan with the black pepper mixture (while off the heat). Toss for 1 minute, until the pasta is evenly coated and has slightly cooled. At this point, the pasta should be warm, but not so hot that it will cause the cheese to clump.
Add the cheese mixture: pour in the Pecorino Romano mixture and toss vigorously until the sauce emulsifies and coats the pasta. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until it's creamy. If it is too thin, add a bit more finely grated Pecorino Romano and toss again.
Serve: garnish with extra Pecorino Romano and freshly cracked black pepper, if desired. Serve immediately and enjoy!

Video

Notes

Bucatini: you can use a different long, thin pasta. Spaghetti, tonnarelli, or linguine are great options.
Pecorino Romano: grate it fresh on the finest side of a box grater so it melts smoothly into the sauce. Packaged, pre-shredded cheese may melt unevenly, causing a clumpy sauce. Accurate measurement is important for the sauce's texture. A food scale is the most reliable. If you don't have one, fluff the grated cheese, lightly spoon it into a measuring cup without packing it down, and level off the top with the back of a knife. Have extra on hand in case the sauce is too thin when you get to Step 5 of the recipe.
Use a different cheese: you could use DOP Parmigiano Reggiano or Grana Padano instead, although the final result will have a milder taste than traditional Roman cacio e pepe.
Add a topping: I love garnishing with pangrattato for extra flavor and crunch!
Fresh pasta conversion: use 1½ pounds of fresh pasta for every pound of dried. Adjust the cook time accordingly. Since fresh pasta is less absorbent, it may need less pasta water when finishing the sauce.
Storage: cacio e pepe is best enjoyed right away, while the sauce is creamy. Leftovers can be refrigerated for up to 2 days in an airtight container. Refrigerate the extra pasta water to refresh the sauce when reheating. I don't recommend freezing because the leftovers will become mushy and grainy.
Reheating: add a bit of pasta water to the leftovers to help loosen the sauce. For best results, gently reheat in a skillet over low heat, stirring continuously. You can also microwave the leftovers in 20-30 second increments, stirring between each. All leftovers should be reheated to 165°F (74°C) throughout.

Nutrition