Description
Indulge in the rich flavors of Rome with this classic Bucatini Cacio e Pepe recipe. This simple yet decadent pasta dish features the bold combination of pecorino Romano cheese and freshly cracked black pepper, creating a creamy and satisfying sauce that clings perfectly to each strand of pasta.
Ingredients
Units
Scale
Ingredients:
- 8 ounces (225 grams) dry bucatini
- 1 teaspoon freshly grated black pepper plus more for serving
- 3/4 cup (3 ounces / 85 grams) finely grated pecorino Romano cheese plus more for serving
- Kosher salt as needed
Instructions
- Prepare the Pasta: Bring salted water to a boil in a large, deep saute pan. Cook the bucatini until al dente.
- Toast the Pepper: In a skillet over medium heat, toast the black pepper. Add a ladle of pasta water and set aside.
- Create the Cheese Paste: In a mixing bowl, combine pecorino Romano cheese, pepper mixture, and hot starchy pasta water to form a smooth paste.
- Toss with Pasta: Add drained pasta to the cheese paste, tossing to coat and adding more pasta water as needed for a creamy sauce.
- Serve: Garnish with additional pepper and cheese before serving.
Notes
- Leftovers can be stored in the fridge for up to 5 days and reheated gently with a splash of water.
- Authentic cacio e pepe uses pecorino Romano cheese for a true Roman flavor.
- Cheese may not fully dissolve, but this adds to the dish’s texture and silkiness.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 6g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 87g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 24mg
