Simple, Classic Bucatini Cacio E Pepe Recipe

Rome's iconic cheesy, creamy, and slightly spicy pasta cooks in 15 minutes with five ingredients, two of which are salt and pepper.  


– Kosher salt, to taste – 1 tablespoon black peppercorn – 12 ounces bucatini – 3 tablespoons butter – 2 cups pecorino Romano, finely grated

Step 1

Boil water and salt in a big pot. Put peppercorns in a small saucepan on medium heat. For 1 minute, stir peppercorns in the pan until gently browned and aromatic.  


Step 2

A mortar and pestle crush peppercorns. Set aside. Add bucatini to boiling water and simmer for 6 minutes until halfway done. Before draining bucatini, save the water. Set aside both.  

Step 3

Butter melts in a big saucepan. Stir in 1 tablespoon crushed black pepper. Simmer a large ladle of pasta water in the pan.  

Step 4

Use tongs to move bucatini in the pan. Bring until al dente, adding pasta water as needed, about 3 minutes.  

Step 5

Let pecorino melt and mix into the sauce. If preferred, add pecorino and pepper and serve immediately.  

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