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With a twist on a classic Italian dish, this bucatini cacio e pepe recipe uses a key ingredient, cornstarch, to create a rich and silky sauce.
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 to penne alla vodka with chicken.
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. You can use other pastas like spaghetti
- Cornstarch - The key ingredient which keeps the cheese sauce form clumping up when heated.
- Black pepper - You want to use freshly ground pepper as it is the main flavor profile.
- Cheese - While not traditional, I like using the combination of Pecorino Romano and Parmesan to get a slightly tangy and nutty flavor. You can also use all of one or the other.
- 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
Please note full ingredient list and instructions can be found in recipe card below.
Heat ¼ cup of water with the cornstarch in a microwave-safe cup measurer on high for 1 minute. Mix until fully combined and set aside.
Combine cheese, olive oil, and cornstarch mixture in a food processor. Blend until it forms a paste.
Heat pepper in skillet for 30 seconds or until fragrant. Deglaze with ½ cup of reserved pasta water.
Mix in the cheese paste to form a sauce. Add pasta and coat. To thin sauce, add pasta water one tablespoon at a time.
FAQs
I mentioned it above, but it is a Roman pasta dish that means "cheese and pepper. It usually 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. I personally like to add Parmesan as well but it can be omitted.
Good thing is this recipe prevents the clumping issue because of the cornstarch.
Cornstarch helps emulsify the cheese and pasta water into a smooth and creamy sauce. It also helps to thicken the sauce and prevent it from becoming clumpy or separating.
The addition of cornstarch ensures that the sauce has a consistent texture and coats the pasta evenly, resulting in a delicious and creamy dish.
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.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Kitchen scale - helps get the precise amount of cheese needed.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
- Food processor - needed to blend the cheese paste together. A blender can be used too.
- Skillet/Dutch oven - you want something large enough to cook the sauce.
- Spoon - you want a good wooden spoon to stir everything together.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- Adding cornstarch to the cheese mixture helps emulsify the cheese and water, creating a smooth and creamy sauce.
- 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.
Other Pasta Recipes
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Bucatini Cacio e Pepe
Ingredients
- 1 lb bucatini
- 1 ½ teaspoon cornstarch
- ¼ cup water
- 70 grams freshly grated Pecorino Romano cheese
- 30 grams freshly grated Parmesan cheese
- 1 ½ teaspoon olive oil
- 1 teaspoon freshly ground black pepper
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to boil. Cook the pasta to al dente and save 1 cup of pasta water.
- Add cornstarch to ¼ cup of water and heat in microwave-safe cup measurer on high heat for 1 minute. Make sure the cornstarch is completely incorporated and set aside.
- Add the cheese, olive oil and cornstarch mixture to a food processor, blending until a paste forms.
- Heat freshly ground pepper in large skillet over medium heat until it is fragrant, about 30 seconds. Deglaze with ½ cup of the reserved pasta water.
- Add in the cheese paste, mixing until it forms a sauce. Add the pasta, tossing to coat. If the sauce is too thick, add more pasta water 1 tablespoon at a time.
- 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.
- Adding cornstarch to the cheese mixture helps emulsify the cheese and water, creating a smooth and creamy sauce.
- 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.
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