Why we love this bucatini cacio e pepe
It’s cheesy. There’s not much more we can say. We love pecorino romano cheese so much, so it just makes sense that we love this meal.
It’s fun. Bucatini is one of our favorite pasta shapes. It’s unique and unexpected (at least for most people), and we love how it plumps when cooked to create a super cool texture.
It’s easy. Ok, so maybe not the easiest pasta you’ll ever make, but it’s really simple. Just like pasta carbonara, there are few specific things you need to do to make sure the sauce turns out just right, but once you nail those concepts, we promise you’ll think it’s easy.
– Melissa + Theresa
→ More bucatini recipes: bucatini all’Amatriciana / bucatini bolognese / shrimp pesto pasta / buttery lemon pasta
Ingredient notes:
- Pecorino romano cheese – This uniquely flavored cheese can be found by the fresh mozzarella in your local grocery store (usually in the deli section). If you have the option to purchase the brand Locatelli, this is our favorite, hands down.
- Black pepper – For the full flavor of this dish, we recommend using coarse ground black pepper or whole peppercorns ground in a pepper mill or with a mortar and pestle.
- Bucatini – We love making this recipe using bucatini pasta. Feel free to use a different pasta that you have on hand if you want. Just be sure to follow package instructions and don’t forget to reserve the pasta water before you drain.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make cacio e pepe bucatini
Cook the pasta. Boil pasta in according to package directions for al dente. This will vary between pasta brands. You also want to make sure you salt the water to help season the pasta before adding it to the sauce.
Before draining, reserve 1 cup of the pasta cooking water. Set it aside and allow it to cool down for a few minutes before making the sauce. This will help prevent the cheese from clumping.
Make the sauce. Combine the cheese and black pepper in a small bowl. Whisk in a little bit of pasta water (about 1/4 cup) to create a paste. Then, slowly add more pasta water until a sauce forms.
Be careful not to add too much water though. If that happens, you’ll have to add more cheese to thicken it back up.
Toss it together. In a large skillet (or in a big serving dish), combine about 1/4 cup of pasta water with the drained pasta. Stir in the sauce and toss the past until it’s evenly coated.
Our favorite recipe tips:
- Cook your pasta to al dente. Al dente means the pasta still has a slight bite to it — not mushy, not crunchy. Start checking a minute or two before the package says it’s done. It will continue to cook slightly after draining.
- Cool your pasta water! To help your pasta water cool down faster, put it in a wide, shallow bowl rather than keeping it in a tall glass container. This will give it more surface area, allowing the heat to escape faster.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
Frequently asked questions
What does cacio e pepe mean in Italian?
Cacio e pepe is Italian for cheese and pepper. This simple recipe is made of just that, cheese and pepper, with a little pasta water mixed in to help melt the cheese and create the sauce.
Can you use pre-grated pecorino romano?
You can, but we don’t recommend it. If it’s the only thing you have available to you, you’ll need to be super careful that you don’t add any excess heat to your sauce.
Why is my cheese not emulsifying?
The most likely reason that your cacio e pepe cheese is clumping, or not emulsifying, is that the pasta or pasta water is too hot. You want to keep things under 180˚F, so make sure to give you pasta water time to cool.
Using pre-grated cheese that contains additives like cellulose will also inhibit emulsification, so be sure to grate the cheese yourself.
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Bucatini Cacio e Pepe
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Ingredients
- 16 ounces bucatini
- 2 teaspoon cracked black pepper
- 2 cups pecorino romano cheese (grated)
- ½ cup pasta water (reserved)
Instructions
- Boil pasta in according to package directions for al dente in salted water. Before draining, reserve 1 cup of the pasta cooking water.
- In a small bowl, whisk the cheese, black pepper and a little bit of pasta water (about 1/4 cup) to create a paste. Then, slowly add more pasta water until a sauce forms.
- In large skillet or serving bowl, add 1/4 cup of pasta water, cooked bucatini and the sauce mixture. Gently stir to coat the pasta with the sauce, adding more pasta water if needed.
Video
Nutrition
