Bucatini Cacio e Pepe – A Timeless Roman Pasta with Creamy Peppery Perfection
Bucatini Cacio e Pepe is a classic Roman pasta dish.It uses just pasta, Pecorino Romano, black pepper, and water.The sauce is creamy without using cream or butter.Bucatini holds the sauce beautifully inside its hollow shape.Flavor comes from technique rather than ingredients.It’s simple, elegant, and deeply satisfying.
Ingredients
- 400 g bucatini pasta
- 1½ cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- Salt (for pasta water)
- 1½ cups reserved pasta cooking water (as needed)
Instructions
- Bring a large pot of salted water to a boil.
- Cook bucatini until just al dente. Reserve pasta water before draining.
- Toast black pepper in a dry pan over low heat until fragrant.
- Add a small ladle of pasta water to the pepper to bloom the flavor.
- Reduce heat and add drained bucatini to the pan.
- Gradually add more pasta water, tossing to coat.
- Remove from heat and slowly add Pecorino Romano, stirring constantly.
- Add pasta water as needed to create a smooth, creamy sauce.
- Serve immediately with extra cheese and pepper.
Notes
- Use finely grated cheese for smooth sauce.
- Pasta water is essential for emulsification.
- Remove pan from heat before adding cheese.
- Stir continuously to avoid clumping.
- Freshly cracked pepper is key to flavour.
- Bucatini works best, but spaghetti can be used.
- Sauce thickens quickly—serve immediately.
- Avoid adding oil or cream.