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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: 4 people
Calories: 556kcal
Author: Jennifer Debth




  • 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


  • 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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Serving: 1person | Calories: 556kcal | Carbohydrates: 65g | Protein: 23g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 432mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 502IU | Calcium: 402mg | Iron: 1mg