Bucatini Cacio e Pepe

Bucatini cacio e pepe is the perfect 15-minute meal. So simple, so delicious made with a handful of pantry staples you already have in your kitchen.

What is Cacio e Pepe?

Cacio e pepe literally means “Cheese and pepper” and is a classic Roman pasta dish. It’s made with simple ingredients and as is the case with simple food, using the very best quality ingredients you can find is crucial. This is not the time for powdery-packet-Parmesan or Pecorino. Use the good stuff and grate it yourself with a micro plain or the fine side of your box grater.

Ingredients

  • Bucatini. I absolutely adore bucatini pasta (a thick spaghetti pasta shape that is hollow in the middle) but you can use any pasta shape with cacio e pepe.
  • Butter. 
  • Extra-virgin olive oil.
  • Black pepper. Cracking/grinding the black pepper fresh will give you the most flavor in the finished dish.
  • Salt. 
  • Parmesan cheese. Grated pecorino Romano cheese can be used too, a combination of the two is also absolutely delicious. Use a vegetarian alternative if necessary.

How to make bucatini cacio e pepe

This recipe comes together so quickly so have your ingredients ready to go. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until al dente – 8-10 minutes. Reserve 1 cup of pasta cooking water and drain the pasta. In a large skillet or frying pan set over medium-low heat, melt the butter and oil together. Add the freshly ground pepper and cook for 1-2 minutes until fragrant. Add the drained pasta and a splash of the reserved pasta water along with the grated cheese. Toss well with tongs until the cheese melts and stir in more pasta water to create a creamy sauce. Season with salt to taste and serve with a generous grating of Parmesan.

Can I make this ahead?

This bucatini cacio e pepe recipe is definitely best eaten right after cooking but any leftovers can be kept in an airtight container in the fridge for up to 4 days. To reheat, add to a pan over medium heat and stir in hot water while tossing to create the cheesy sauce. Reheating in the microwave could possibly dry out the pasta but adding a splash of water and covering with a piece of paper towel will prevent that a little.

Simple pasta recipes

  1. Spaghetti Aglio e Olio 
  2. 20-min Broccoli Pasta al Limone 
  3. Homemade Alfredo Sauce recipe 
Bucatini cacio e pepe

Bucatini cacio e pepe

Bucatini cacio e pepe is the perfect 15-minute meal. So simple, so delicious made with pantry staples you already have in your kitchen.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: Bucatini cacio e pepe, cacio e pepe bucatini, Cacio e pepe recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 578kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2-3 tsp ground black pepper
  • cups grated Parmesan cheese
  • 500 g (1lb) bucatini pasta
  • salt to taste

Instructions

  • Bring a large pot of water to a boil and season generously with salt.
  • Add the pasta and cook until al dente – 8-10 minutes.
  • Reserve 1 cup of pasta cooking water and drain the pasta.
  • In a large skillet or frying pan set over medium-low heat, melt the butter and oil together.
  • Add the freshly ground pepper and cook for 1-2 minutes until fragrant.
  • Add the drained pasta and a splash of the reserved pasta water along with the grated cheese.
  • Toss well with tongs until the cheese melts and stir in more pasta water to create a creamy sauce.
  • Season with salt to taste and serve with a generous grating of Parmesan.

Nutrition

Calories: 578kcal | Carbohydrates: 85g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 360mg | Potassium: 389mg | Fiber: 3g | Sugar: 3g | Vitamin A: 294IU | Vitamin C: 0.01mg | Calcium: 228mg | Iron: 3mg