Bucatini Cacio e Pepe Recipe (Authentic Roman Pasta at Home)
Introduction
Bucatini Cacio e Pepe is one of the most iconic pasta dishes in Roman cuisine, celebrated for its minimalist ingredient list and bold, comforting flavor. Translating to “cheese and pepper,” this classic Italian recipe relies on technique rather than complexity, transforming pasta water, Pecorino Romano, and freshly cracked black pepper into a creamy, emulsified sauce—without cream or butter.
This SEO-optimized Bucatini Cacio e Pepe recipe is designed for home cooks who want authentic results with professional reliability. By following precise temperatures, timing, and mixing methods, you’ll achieve the signature silky texture and peppery depth that define this timeless Roman dish.
Ingredients
Pasta & Sauce
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12 ounces bucatini pasta
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2 cups finely grated Pecorino Romano cheese (about 3 ounces)
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2 teaspoons freshly cracked black pepper, plus extra for serving
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1½–2 cups reserved pasta cooking water
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Kosher salt, for pasta water
Ingredient Guidance
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Bucatini is traditional for its thick, hollow shape, which traps sauce beautifully.
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Pecorino Romano should be finely grated using a microplane for smooth melting.
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Black pepper must be freshly cracked for maximum aroma and warmth.
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of water to a rolling boil and salt generously. Add the bucatini and cook until just shy of al dente, about 1–2 minutes less than the package instructions.
Before draining, reserve at least 2 cups of the starchy pasta water. Drain the pasta and set aside.
2. Toast the Black Pepper
Place a large skillet over medium-low heat. Add the cracked black pepper and toast for 30–60 seconds, swirling the pan, until fragrant but not scorched.
Add ½ cup reserved pasta water to the skillet and bring to a gentle simmer. Lower the heat to minimum.
3. Prepare the Pecorino Mixture
In a heatproof bowl, combine the grated Pecorino Romano with ¼ cup warm (not hot) pasta water, stirring until a thick, smooth paste forms. The mixture should be creamy and lump-free.
Tip: Avoid boiling water here—excess heat will cause the cheese to seize.
4. Combine Pasta and Pepper Base
Add the drained bucatini to the skillet with the pepper-infused water. Toss gently over low heat for 30–45 seconds, ensuring the pasta is evenly coated.
Remove the skillet from heat completely.
5. Emulsify the Sauce
Off heat, gradually add the Pecorino paste to the pasta, tossing continuously with tongs. Add additional pasta water 1 tablespoon at a time, tossing vigorously, until the sauce becomes glossy, creamy, and clings to the bucatini.
The finished sauce should be smooth, fluid, and not watery.
6. Finish and Serve
Taste and adjust with extra black pepper if desired. Salt is rarely needed due to the cheese’s natural salinity.
Serve immediately, garnished with more finely grated Pecorino Romano and freshly cracked black pepper.
Expert Tips & Variations
Professional Cooking Tips
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Always remove the pan from heat before adding cheese to prevent clumping.
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Use finely grated cheese only—coarse shreds will not emulsify properly.
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Toss continuously during sauce formation to maintain a stable emulsion.
Ingredient Substitutions
| Ingredient | Alternative | Notes |
|---|---|---|
| Bucatini | Spaghetti or tonnarelli | Similar texture |
| Pecorino Romano | 70% Pecorino + 30% Parmigiano | Slightly milder |
| Black pepper | Tellicherry pepper | More aromatic |
Dietary Adaptations
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Vegetarian: Naturally vegetarian
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Gluten-Free: Use gluten-free spaghetti; reserve extra pasta water
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Lower Sodium: Reduce cheese slightly and increase pepper for balance
Serving Suggestions
Bucatini Cacio e Pepe is best served as a standalone main course, allowing its peppery, umami-rich flavor to shine. Complement it with:
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A crisp green salad with lemon vinaigrette
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Roasted vegetables such as artichokes or zucchini
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Simple sautéed greens like spinach or chicory
Serve immediately while hot for optimal texture.
Storage & Make-Ahead Notes
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Best Fresh: Cacio e Pepe is at its peak immediately after cooking.
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Refrigeration: Store leftovers up to 24 hours in an airtight container.
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Reheating: Reheat gently over low heat with added warm water, stirring constantly.
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Freezing: Not recommended; sauce will separate.
Nutrition Information (Per Serving)
Based on 4 servings
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Calories: 520
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Protein: 20 g
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Fat: 18 g
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Saturated Fat: 10 g
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Carbohydrates: 66 g
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Fiber: 3 g
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Sugar: 2 g
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Sodium: 720 mg
Why This Bucatini Cacio e Pepe Recipe Ranks
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If you’re searching for a classic Bucatini Cacio e Pepe recipe that delivers restaurant-quality results with only a few ingredients, this is the definitive version to master.