Bucatini Cacio e Pepe
Bucatini Cacio e Pepe is a classic Roman pasta made with just a few essential ingredients.Pecorino Romano provides a bold, salty, sheep's-milk cheese flavor.Freshly cracked black pepper adds warmth and aromatic depth.Starchy pasta water creates the silky sauce without cream.Bucatini's hollow center makes it excellent for capturing the sauce.Serve immediately for the creamiest and most flavorful result.
Ingredients
- 12 ounces (340 g) bucatini
- 1½ cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1–1½ cups reserved pasta water
- 1 teaspoon extra-virgin olive oil, optional
- Salt, for the pasta water
- Additional finely grated Pecorino Romano
- Freshly cracked black pepper
Instructions
Grate the Pecorino
- Finely grate the Pecorino Romano.For the smoothest sauce, grate the cheese very finely. Larger shreds are more likely to melt unevenly and form clumps.Set the cheese aside.
Toast the Black Pepper
- Place a large skillet over medium heat.Add the freshly cracked black pepper.Toast for approximately 1–2 minutes, stirring occasionally, until the pepper becomes highly aromatic.Be careful not to burn it.
Cook the Bucatini
- Bring a large pot of water to a boil.Add a moderate amount of salt. Pecorino Romano is already quite salty, so the pasta water does not need to be heavily salted.Add the bucatini and cook until just al dente, following the package instructions.
Reserve the Pasta Water
- Before draining the pasta, reserve at least 1½ cups of the hot pasta water.This starchy water is essential for creating the creamy Cacio e Pepe sauce.
Add Pasta Water to the Pepper
- Pour approximately ½ cup of hot pasta water into the skillet containing the toasted black pepper.Swirl or stir gently.Allow it to simmer briefly so the pepper infuses the water with its warm, spicy flavor.
Prepare the Cheese Mixture
- Place the finely grated Pecorino Romano in a bowl.Slowly add a small amount of warm pasta water while stirring constantly.Continue adding water little by little until the cheese forms a smooth, thick paste.The water should be warm rather than violently boiling.
Add the Bucatini
- Transfer the drained bucatini directly into the skillet with the pepper and pasta water.Toss thoroughly so the pasta becomes coated.Turn the heat to low or remove the skillet from direct heat.
Add the Pecorino Mixture
- Add the Pecorino mixture gradually while tossing the pasta continuously.Add more reserved pasta water a little at a time as needed.The goal is to create a smooth, glossy sauce that coats every strand.
Serve Immediately
- Divide the Bucatini Cacio e Pepe between four bowls.Finish with additional Pecorino Romano and freshly cracked black pepper.Serve immediately while the sauce is silky and warm.
Notes
- Pecorino Romano is traditional: Its sharp, salty flavor is essential to the classic character of Cacio e Pepe.
- Grate finely: Finely grated cheese melts much more smoothly than coarse shreds.
- Use fresh pepper: Freshly cracked pepper has significantly more aroma than pre-ground pepper.
- Save pasta water: Never skip this step because the starchy water is central to the sauce.
- Avoid excessive heat: Very high heat can cause the Pecorino to clump.
- Bucatini works beautifully: Its hollow center captures the sauce and makes every bite flavorful.
- Cream is unnecessary: Traditional Cacio e Pepe achieves its creamy texture through emulsification.
- Serve immediately: The sauce thickens quickly as it cools.