Description
Learn how to make a traditional Roman pasta dish with this Authentic Bucatini Cacio e Pepe recipe. This simple yet flavorful dish features bucatini pasta coated in a creamy pecorino Romano cheese and black pepper sauce.
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
- Bring salted water to a boil: preferably in a large, deep saute pan or skillet. Use less water than usual for extra starch. Cook pasta until al dente.
- Toast black pepper: in a skillet over medium heat, then add a ladle of pasta water.
- Drain pasta: reserve 1 cup of starchy water.
- Mix cheese paste: in a bowl with pepper, pasta water, and grated cheese until smooth.
- Toss pasta: with cheese mixture, adding starchy water until creamy. Serve with more pepper and cheese.
Notes
- Leftovers can be stored in the fridge for up to 5 days.
- Use only pecorino Romano cheese for authenticity.
- If the sauce isn’t fully smooth, it’s normal due to residual heat.
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
