Bucatini Cacio E Pepe Recipe
Recipe information
Make Bucatini Cacio E Pepe in just 25m. Pecorino romano, parmigiano reggiano, black pepper
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Ingredients
Main Ingredients
Cooking Instructions
1. Cook the Bucatini
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the boiling water.
2. Add the Pasta
Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
3. Prepare the Cheese Mixture
In a large mixing bowl, combine the grated Pecorino Romano and Parmigiano Reggiano cheeses. Mix well and set aside.
4. Toast the Pepper
In a large skillet, over medium heat, add the freshly cracked black pepper. Toast for about 1-2 minutes until fragrant, stirring frequently. Be careful not to burn.
5. Combine Pasta and Pepper
Once the pasta is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta. Quickly add the hot pasta to the skillet with the toasted black pepper.
6. Create the Sauce
Remove the skillet from the heat. Sprinkle the cheese mixture over the hot pasta, adding a little reserved pasta water at a time, stirring constantly until you achieve a creamy sauce that coats the bucatini.
7. Serve
Taste and adjust seasoning with more black pepper or salt if needed. Serve immediately, garnished with extra cheese and cracked pepper if desired.
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