With a little twist on a classic Italian dish, this bucatini cacio e pepe recipe uses just 4 ingredients and can be prepared in under 20 minutes.
I love quick and easy pasta dishes - from garlic butter pasta to easy fettuccine alfredo to a weeknight bolognese to penne al baffo to rigatoni arrabbiata.
But the king of simple Italian pasta dishes is cacio e pepe. It literally means cheese and pepper. It typically is made with thick spaghetti and the sauce comes from combing Pecorino Romano, black pepper and pasta water.
I decided to change it up by adding some butter for richness and a more velvety sauce. For the traditionalists, don't freak out! You can omit if you prefer.
If you really think about it, this is the original mac and cheese. But it realizes on the pasta water instead of milk or cream to mix with the cheese to make smooth, cheesy sauce.
After one bite, this bucatini cacio e pepe recipe will go to the top of your weeknight meal list.
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Ingredients Notes
- Pasta - bucatini is a thick cut pasta with a hole in the middle making it the perfect vehicle for the sauce.
- Black pepper - you want to use freshly ground pepper as it is the main flavor profile.
- Pecorino Romano - made from sheep's milk and adds just the right amount of saltiness. Parmesan can be used as well.
- Pasta water - pasta releases some if its starches when boiling so it helps create a creamy dish when tossed with the cheese.
Step-by-Step Photos
Toast the freshly ground pepper over medium heat for about 30 seconds or until fragrant and then add 6 tablespoon of butter and cook until melted.
Pour in 1 cup of the reserved pasta water before adding the pasta and gradually add the cheese a little bit at a time. Add the remaining pasta water and butter and toss to coat to create a creamy sauce.
FAQs
I mentioned it above, but it is a Roman pasta dish that means "cheese and pepper. It comprises spaghetti, black pepper and Pecorino Romano.
Because of the Pecorino, you get a sharp, nutty flavor and a hot, biting flavor from the black pepper.
There are a few factors here. You need finely grated cheese that is fresh. You also want pasta water that isn't too hot and the pasta itself to be cooled for about a minute. And finely don't add the cheese all at once.
Yes but just keep in mind it is a more mild flavor. The dish will still work but you won't get that salty, nutty punch you would get from the Pecorino Romano.
This cacio e pepe will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Variations
As with any dish, you can customize this to your preference. Some variations include:
- Pasta - while bucatini is my go-to, tonnarelli, spaghetti or even fettuccine all work.
- Protein - shrimp, chicken or pancetta would all work great.
- Veggies - asparagus, broccoli or peppers would complement the sauce well.
- Heat - a pinch of crushed red chili flakes would add some heat.
- Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Toasting the black pepper enhances the flavor, but can be skipped if you want. Speaking of pepper, only use freshly ground.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.
Other Pasta Recipes
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Bucatini Cacio e Pepe
Ingredients
- 1 lb bucatini
- 2 teaspoon freshly ground black pepper
- 7 tablespoon unsalted butter, divided
- 2 cups finely grated Pecorino Romano cheese
- 1 ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to boil. Cook the pasta to al dente and save 1 ½ cups of pasta water.
- Heat freshly ground pepper in large skillet over medium heat until it is fragrant, about 30 seconds. Add 6 tablespoon butter and cook until melted, about 1 minute.
- Once ready, add 1 cup of the reserved pasta water and bring to simmer. Remove from heat and add the pasta. Gradually add the cheese a little bit at a time, tossing to coat. Then add the remaining pasta water and last tablespoon of butter.
- Top with some freshly grated cheese and pepper and serve immediately.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Toasting the black pepper enhances the flavor, but can be skipped if you want. Speaking of pepper, only use freshly ground.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.
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