Bucatini Cacio e Pepe
Bucatini Cacio e Pepe is the easiest and, perhaps, one of the most classic Italian dishes. It is so simple to make any night of the week using dried pasta, shredded cheese, olive oil, butter, salt and pepper.
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Bucatini Cacio e Pepe is the easiest and, perhaps, most classic of all Italian dishes. It really is so simple to make any night of the week, and it works well for nights when you don’t want to turn on your oven or heat up the house.
The name Cacio e Pepe translates directly to cheese and pepper, and that’s about all it takes to make a perfect bowl of this pasta.
Why You’ll Love This Recipe
This recipe takes a minimal-ingredient classic and turns it into a quick, weeknight-friendly dish with restaurant-level flavor. Using bucatini gives the sauce something to cling to, creating that signature silky texture. Everything comes together in one skillet — no large pot or colander required — and you’ll have dinner on the table in less than 20 minutes.
It’s rich, buttery, peppery and so satisfying for how little effort it takes.
Serving Suggestions
Serve Bucatini Cacio e Pepe as a simple main course or as a side with a crisp green salad. It also pairs beautifully with a Caprese Salad made with fresh mozzarella and garden tomatoes in the summer.
Add a glass of white wine, or even sparkling water with lemon, and you’ll have yourself the closest thing to an Italian vacation at home.
Frequently Asked Questions
Yes. Spaghetti or even linguine will work. Bucatini just adds a little extra bite and sauce absorption.
Pecorino Romano is traditional, but Parmesan works just as well. It will result in a slightly milder flavor, though still delicious.
Grate the cheese finely and stir quickly off the heat. The residual warmth will melt the cheese into the remaining starchy water, olive oil and butter, creating a creamy sauce without seizing.
Yes. This recipe has been tested using gluten-free spaghetti. Try using 12 ounces of pasta, as one of the keys to a successful cacio e pepe sauce is the concentrated starchy liquid.
Bucatini Cacio e Pepe
Ingredients
- 8 ounces bucatini pasta
- 4 cups water
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- ¾ cup Pecorino Romano cheese, plus more for serving
- 1 teaspoon cracked black pepper, plus more for serving
Instructions
- In a large skillet over high heat, bring 4 cups water to a boil. Add 1 tablespoon kosher salt and dried bucatini.
- Return pan to a boil and reduce heat to medium-high. Cook for 10 minutes, using a wooden spoon to move the pasta around and ensure even cooking.
- After 10 minutes, most of the water will have absorbed or evaporated. Turn off the heat and add 1 tablespoon butter and 3 tablespoons olive oil.
- Use a cheese grater – I use my favorite zester – to grate about ¾ cup Pecorino Romano cheese into the pan and stir together until the sauce is well combined.
- Transfer pasta to serving bowls and top with more fresh cracked pepper and extra grated Pecorino Romano, as desired. Serve.
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