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    You Are Here Home » Italian Recipes

    Published: Dec 18, 2020 Updated: Dec 18, 2020 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Bucatini Cacio e Pepe (Spaghetti, Cheese, and Pepper)

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    Bucatini Cacio e Pepe

    This simple, yet delicious Italian Pasta recipe takes approximately 20 minutes to prepare. 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.

    bucatini cacio e pepe

    "Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper." Bucatini Cacio e Pepe is perfect for those days when you are short on time, yet craving a hearty meal. This is one of those recipes that you can throw together in a matter of minutes.

    Short on funds? Bucatini Cacio e Pepe is super inexpensive to prepare. You literally need 3 ingredients to prepare this tasty dish: pasta, cheese, and black pepper.

    Even if you decide to try this recipe my way, it's still an inexpensive recipe, even for the most frugal.

    What Goes Into This Recipe

    Recipe Ingredient Notes

    • 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 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 Parmegiano 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 This Recipe

    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.

    finely shredded cheese with a grater in the background
    adding salt to water

    Step 2: Cook pasta in the boiling water, stirring occasionally, for approximately 9 minutes.

    pasta being cooked
    stirring pasta in water

    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!

    toasting black pepper in a pan
    adding water to a pan
    stirring ingredients in a pan

    Step 4: 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. 

    removing pasta from boiling water
    adding spaghetti to a pan

    Step 5: 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.

    stirring pasta in a pan
    bucatini cacio e pepe in a pan
    adding water to bucatini cacio e pepe in a pan

    Step 7: Before serving, add additional freshly ground black pepper. Serve while hot and fresh. 

    bucatini cacio e pepe in a pan

    Step 8: Optional: Sprinkle with Zaatar and garnish with Italian parsley before serving.

    Bucatini cacio e pepe with zaatar

    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.

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Bucatini cacio e pepe being scooped out of the pan

    Bucatini Cacio e Pepe (Spaghetti, Cheese, and Pepper)

    Creamy, cheesy, bucatini pasta with freshly cracked black pepper.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 398kcal
    Author: Hilda Sterner

    Ingredients

    • 5 ounce Pecorino Romano cheese (or two cups shredded)
    • 1 tablespoon salt
    • 16 ounces bucatini or thick spaghetti (dry)
    • 2 teaspoon freshly ground black pepper (plus more for serving)
    • 1 tablespoon za'atar (optional)
    • 1 tablespoon olive oil (optional)
    • 2 cloves crushed garlic (optional)

    Instructions

    • 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.

    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.

    Nutrition

    Serving: 6servings | Calories: 398kcal | Carbohydrates: 58g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 1451mg | Potassium: 198mg | Fiber: 3g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 2mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Comments

    1. Kelly Methey says

      December 18, 2020 at 9:58 am

      5 stars
      This sounds like an easy, delicious recipe that will be coming to my kitchen soon...

      Reply
      • Hilda Sterner says

        December 18, 2020 at 1:24 pm

        Thanks, Kelly. It's definitely a new favorite around here!

        Reply

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