Cacio e Pepe

This Cacio e Pepe is a classic Italian pasta dish! Bucatini pasta is tossed in a buttery cheese sauce and flavored with plenty of freshly ground black pepper!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dinner, Pasta - Vegetarian

Cuisine: Italian

Keyword: black pepper, bucatini pasta, pecorino romano cheese

Servings: people

Calories: 556kcal

Author: Jennifer Debth

Equipment

Stockpot

Ingredients

1 (12 oz) box bucatini
1/4 cup unsalted butter room temperature
1 (5 oz) container finely grated Pecorino Romano cheese ensure there are no large chunks to avoid a clumpy sauce
1/2 tablespoon freshly ground black pepper or more to taste

US Customary - Metric

Instructions

Cook pasta al denté according to box directions in a large stockpot of salted water.
Drain but reserve the pasta water.
Melt butter in the hot stockpot.
Whisk in 1 cup pasta water, cheese, and black pepper until smooth.
Place hot pasta back into the hot stockpot.
Use tongs to toss to combine.
Add in additional pasta water, if necessary (I didn’t need any), until a cream sauce forms and coats the pasta evenly.
Taste and re-season with more pepper, if desired.
Serve and enjoy!
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Video

Nutrition