Bucatini Cacio Pepe Recipe
pecorino romano, black pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 9-11 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. This will help in creating the sauce.
- 3
Drain the Pasta
Drain the bucatini pasta and set aside.
Sauce Preparation
- 4
Grate the Cheese
While the pasta is cooking, grate the Pecorino Romano cheese finely and set aside.
- 5
Combine Pasta and Pepper
In a large mixing bowl, add the drained bucatini and the freshly cracked black pepper. Use a fork to combine and ensure the pasta is well coated with pepper.
- 6
Add Cheese and Pasta Water
Gradually add the grated Pecorino Romano cheese and a little reserved pasta water (start with 1/4 cup). Toss vigorously to combine, adding more pasta water as needed until a creamy sauce forms.
- 7
Adjust Seasoning
Taste and adjust seasoning if necessary. If desired, add more black pepper or cheese.
