This simple yet delicious Italian Pasta recipe is known as Bucatini Cacio e Pepe, or spaghetti, cheese, and pepper! It has a delicious, creamy texture and takes approximately 20 minutes to prepare. Serve with this zesty quinoa salad.
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Have you ever tried Bucatini Cacio e Pepe? If not, you're in for a treat! I'll show you how to make this 3-ingredient classic Italian dish the traditional way and my way. Here's a hint: my way includes olive oil, fresh garlic, and za'atar!
Why is it Called Bucatini Cacio e Pepe?
"Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper." Bucatini Cacio e Pepe is a simple, humbled dish, perfect for those days when you are short on time, yet craving a comforting and hearty meal.
What Makes Bucatini Cacio e Pepe So Good?
It's the perfect balance of sharp Pecorino Romano, freshly cracked black pepper, and starchy pasta water that creates a silky, creamy sauce, without any cream. Simple ingredients, big flavor.
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🔖 Ingredient & Substitutions
- Bucatini: Although bucatini is preferred, it's not always easy to find, especially here in Montana. I used thick spaghetti in this recipe, but you can find it on bucatini on Amazon if you want your recipe to be as authentic as possible.
- Cheese: I prefer Romano cheese in this recipe, but you can also use freshly grated Parmigiano Reggiano or a combination of the two.
- Black Pepper: Black pepper is usually the only spice added to Bucatini Cacio e Pepe. Make sure you use fresh peppercorns and grind them right before using them in this dish.
🍝 How to Make Bucatini Cacio e Pepe
Step 1: Grate Pecorino Romano cheese as finely as possible and set aside until needed. Bring a large pot of water to a boil, then add salt. Add water and salt to a saucepan.
Step 2: Cook pasta in the boiling water, stirring occasionally, for approximately 9 minutes or until al dente.
Step 3: While the pasta is cooking, add freshly ground black pepper to a deep pan and toast for a few minutes. Pour 1 cup of pasta water over the pepper and simmer for a few minutes. Add garlic and olive oil, if using...do it!
Step 4: Transfer the pasta with a pasta server from the pot to the pan. There's no need to strain it since you'll need the pasta water to make the cheese sauce.
Step 5: Stir pasta into the pan until coated with the pasta cooking water. Add the grated cheese and more water, half a cup at a time, to make a creamy sauce.
Step 6: Before serving, add additional freshly ground black pepper and toss to mix. Serve while hot and fresh.
Step 7: Optional: Sprinkle with za'atar and garnish with Italian parsley before serving.
🍽 Serving Suggestions
Serve Bucatini Cacio e Pepe with some nice crusty bread, sliced sourdough bread, or this cream cheese garlic bread. For lighter side options, try this Greek cucumber salad, pear and arugula goat cheese salad, or this delicious roasted beetroot salad.
👩🏼🍳 Pro Tips
- If you can't find Bucatini pasta locally, you can purchase Bucatini on Amazon.
- There is no specific amount of pasta water to add to this recipe, but you will need a minimum of 2 cups.
- It's a good idea to save the pasta water until the dish is completely consumed. You will need to add more when reheating the Bucatini Cacio e Pepe. However, eating this dish fresh is the best option. The more times you reheat the pasta, the further it will break down.
- I am not a huge black pepper fan, but it definitely works in this recipe. This is why I only use 2 teaspoons of pepper. If you love black pepper, you can up the black pepper from 2 teaspoons to 1 tablespoon or more.
- Shred the cheese as finely as possible so that it will melt quickly into the sauce. If the cheese clumps together, continue to stir while adding hot pasta water until the cheese melts into the sauce.
🍅 More Pasta Recipes
If you're looking for other pasta recipe ideas, you may first want to try your hand at making homemade pasta from scratch! Once you've mastered that, try this creamy shrimp pasta!
🫑 More Italian Recipes
If you enjoy this Bucatini Cacio e Pepe recipe, be sure to try these related posts!
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Ingredients
Equipment
Method
- Grate Pecorino Romano cheese as finely as possible and set aside until needed.
- Bring a large pot of water to a boil, then add salt. Cook pasta in the boiling water, stirring occasionally, for approximately 9 minutes.
- While the pasta is cooking, add freshly ground black pepper to a deep pan and toast for a few minutes. Pour 1 cup of pasta water over the pepper and simmer for a few minutes. Add garlic and olive oil, if using...do it!
- Transfer the pasta with a pasta fork or server from the pot to the pan. There's no need to strain it, since you'll need the pasta water to make the cheese sauce.
- Stir pasta into the pan until coated with the liquid. Add the grated Romano cheese and more water, half a cup at a time, to make a creamy sauce.
- Before serving, add additional freshly ground black pepper. Serve while hot and fresh.
- Optional: Sprinkle with zaatar and garnish with Italian parsley before serving.
Nutrition
Notes
- If you can't find Bucatini pasta locally, you can purchase Bucatini on Amazon.
- There is no specific amount of pasta water to add to this recipe, but you will need a minimum of 2 cups.
- It's a good idea to save the pasta water until the dish is completely consumed. You will need to add more when reheating the Bucatini Cacio e Pepe. However, eating this dish fresh is the best option. The more times you reheat the pasta, the further it will break down.
- I am not a huge black pepper fan, but it definitely works in this recipe. This is why I only use 2 teaspoons of pepper. If you love black pepper, you can up the black pepper from 2 teaspoons to 1 tablespoon or more.
- Shred the cheese as finely as possible so that it will melt quickly into the sauce. If the cheese clumps together, continue to stir while adding hot pasta water until the cheese melts into the sauce.
Kelly Methey says
This sounds like an easy, delicious recipe that will be coming to my kitchen soon...
Hilda Sterner says
Thanks, Kelly. It's definitely a new favorite around here!