Bucatini 'cacio E Pepe' Recipe
Pecorino, black pepper, belper knolle cheese
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.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually about 9-11 minutes.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the freshly ground black pepper and toast it for about 1 minute until fragrant.
- 3
Combine Pasta and Sauce
Reserve 1 cup of pasta cooking water, then drain the bucatini. Add the hot bucatini directly to the skillet with the pepper and oil. Toss to coat the pasta.
- 4
Add Cheese
Remove the skillet from heat. Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously, and add reserved pasta water as needed to create a creamy sauce.
- 5
Finish with Belper Knolle
Sprinkle the grated Belper Knolle cheese over the pasta and toss again to combine. Adjust seasoning with salt and more black pepper to taste.
- 6
Serve
Plate the bucatini and garnish with additional Pecorino and black pepper if desired. Serve immediately.
