Bucatini Cacio E Pepe Recipe

Boil pasta

Bring a large pot (at least 6-8 quarts) of water to a rolling boil. Add 1 tsp fine sea salt. Add 12 oz bucatini and cook until just shy of al dente according to package instructions (about 1–2 minutes less than package time).

Reserve cooking water

Before draining, ladle and reserve 2 cups of the starchy pasta cooking water. Then drain the bucatini well and set aside briefly.

Create sauce base

While the pasta cooks, heat a large heavy skillet over medium heat. Add the 2 tbs coarsely cracked black pepper to the dry skillet and toast for 30–45 seconds until aromatic (do not burn). Add 1 cup of the reserved pasta water to the skillet and bring to a gentle simmer to bloom the pepper.

Assemble cacio e pepe

Add the drained bucatini to the skillet with the pepper-water. Reduce heat to low. Off the heat (or with the skillet on the lowest flame), sprinkle in half of the finely grated Pecorino Romano (about 3/4 cup) and toss continuously to coat the pasta, adding more reserved pasta water a few tablespoons at a time as needed to create a silky emulsion. Continue adding the remaining Pecorino Romano in small batches while tossing vigorously until a smooth, creamy sauce clings to each strand. This should take about 1–2 minutes. If using, stir in 1 tbsp unsalted butter off the heat to enrich the sauce and help emulsify.

Adjust texture

If the sauce is too thick or breaks (grainy), add 1–2 tbsp of reserved pasta water at a time and toss until smooth. If too loose, continue tossing off heat; the cheese will tighten. Taste and adjust seasoning carefully; Pecorino is salty, so add extra sea salt only if needed.

Serve

Divide bucatini cacio e pepe among warm bowls. Top with the extra 1/4 cup grated Pecorino Romano and an extra generous grind of black pepper to taste. Serve immediately.

Use coarsely cracked black pepper: toast briefly in the dry skillet to release oils and flavor before adding reserved pasta water. The toasted pepper is the primary seasoning; adjust amount by preference.

Salt judiciously: because Pecorino Romano is salty, add only a small amount (1 tsp) to the boiling water. Do not add additional salt to the sauce until after tasting.

Butter (optional): For an extra glossy, luxurious finish, stir 1 tbsp unsalted butter into the sauce off the heat while tossing. This also helps bind the emulsion if the cheese begins to separate.