This simple, yet delicious Italian Pasta recipe takes approximately 20 minutes to prepare. "Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper." 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 This Recipe Works
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
1. Grate Pecorino Romano cheese as finely as possible and set aside until needed.
2. Bring a large pot of water to a boil, then add salt.
3. Cook pasta in the boiling water, stirring occasionally, for approximately 9 minutes.
4. 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!
5. 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.
6. 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.
7. Before serving, add additional freshly ground black pepper. Serve while hot and fresh.
8. Optional: Sprinkle with Zaatar and garnish with Italian parsley before serving.
Recipe Expert 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.
Related Recipes
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Bucatini Cacio e Pepe (Spaghetti, Cheese, and Pepper)
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.
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!