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Cacio e Pepe

A traditional Roman dish that combines bucatini pasta with rich Pecorino Romano cheese and freshly ground black pepper for a creamy, comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Roman
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb bucatini A thick spaghetti-like pasta that holds the sauce well.
  • 4 cups Pecorino Romano, freshly grated Rich, creamy cheese for a salty depth.
  • 3 teaspoons black pepper, freshly ground Provides an aromatic and slightly spicy kick.
  • ¼ cup water Reserved from cooking pasta.

Method
 

Cooking the Pasta
  1. Cook the pasta in salted water according to package instructions, using 1 gallon of water per pound of pasta.
  2. Reserve 1 cup of pasta water two minutes before the pasta reaches al dente.
Grating the Cheese
  1. Grate the Pecorino Romano into a bowl using the smallest hole of your grater.
Toasting the Pepper
  1. Toast the freshly ground black pepper in a large skillet over medium heat for 1–2 minutes.
  2. Add a ladle of hot pasta water to the skillet and watch it bubble and turn slightly white.
Making the Cheese Paste
  1. Whisk ¼ cup of the reserved pasta water into the grated cheese until a thick paste forms.
  2. Add more water one tablespoon at a time if necessary to achieve the desired consistency.
Combining Pasta and Pepper
  1. Once the pasta is cooked, drain it well and add it to the skillet with the toasted pepper.
  2. Toss everything together to ensure the pasta is well coated with the flavor-packed mixture.
Finalizing the Sauce
  1. Turn off the heat and add the cheese paste to the pasta, tossing vigorously until smooth and saucy.
  2. Add additional pasta water if the sauce seems too thick.
Serving
  1. Serve hot, garnished with a grind of coarse black pepper and an extra sprinkle of cheese.

Notes

Quality Ingredients Matter: Use high-quality Pecorino Romano for best flavor. Store leftovers in an airtight container for up to 3 days, reheating gently with a splash of water. Consider adding sautéed vegetables or proteins for variations.