Cacio E Pepe Recipe
bucatini + Italian béchamel + parmesan + coarse 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
Béchamel Sauce
Toppings
Method
Pasta Preparation
- 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. Reserve 1 cup of pasta water, then drain the pasta.
Béchamel Sauce
- 2
Make the Béchamel Sauce
In a saucepan, melt 50 grams of unsalted butter over medium heat. Add 50 grams of all-purpose flour and whisk continuously for about 2 minutes to form a roux. Slowly pour in 500 ml of whole milk while whisking to prevent lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with 1 tsp of salt, then remove from heat.
Combine and Serve
- 3
Combine Pasta and Sauce
In a large mixing bowl, combine the drained bucatini with the béchamel sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.
- 4
Add Cheese and Pepper
Stir in 100 grams of grated Parmesan cheese and 2 tsp of coarse black pepper. Mix until the cheese is melted and well incorporated.
- 5
Serve
Divide the Cacio e Pepe among serving plates. Top with additional grated Parmesan and cracked black pepper, if desired. Serve immediately.
