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Ingredients
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Pasta & Cooking Liquid
Sauce Base
Cheese
Finishing & Seasoning
Method
Pasta & Cooking Liquid
- 1
Bring water to boil
Fill a large pot with about 4 to 5 quarts (4–5 L) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook bucatini
Add 12 oz bucatini and cook until just shy of al dente (about 1–2 minutes less than package time). Stir occasionally to prevent sticking.
- 3
Reserve pasta water
Before draining, use a large ladle or measuring cup to reserve 1½ to 2 cups of hot pasta cooking water. Drain the bucatini quickly and set aside; do not rinse.
Sauce Base
- 4
- 5
Bloom pepper in fat
In a large sauté pan or skillet over medium heat, melt 2 tablespoons unsalted butter with 1 teaspoon extra-virgin olive oil. Add the crushed black pepper and cook for 30–45 seconds, stirring, to release its oils — do not let it burn.
Cheese & Emulsification
- 6
Grate cheese finely
Make sure Pecorino Romano and Parmigiano-Reggiano are finely grated and loosely packed so they’ll melt smoothly. Measure 1 cup of each.
- 7
Create creamy emulsion
Reduce heat to low. Add the drained bucatini to the skillet with the pepper-butter. Toss to coat briefly. Add ¾ to 1 cup of the reserved hot pasta water and stir to combine. Remove the pan from direct heat (or turn heat to the lowest setting) to prevent the cheese from clumping.
- 8
Add cheeses gradually
Working quickly, sprinkle in the grated Pecorino and Parmigiano a handful at a time while vigorously tossing or stirring the pasta (use tongs or two forks). Continue adding cheese and a splash more reserved water as needed to create a glossy, smooth emulsion that clings to the bucatini. Aim for a silky sauce, not dry or overly thick. Use remaining reserved water (up to the 2 cups) to adjust consistency.
Finishing & Seasoning
- 9
Season and rest
Taste and add up to 1 teaspoon fine sea salt, adjusting carefully because both cheeses are salty. Add freshly ground black pepper to taste (start with ¼–½ teaspoon). Toss to combine.
- 10
Plate and serve
Divide the bucatini cacio e pepe among warm bowls, finishing with a light dusting of extra grated Pecorino or Parmigiano and an extra twist of freshly ground black pepper on top. Serve immediately.