250g Bucatini
120g Butter, Delbocia
80g Pecorino, grated
1 tbs Black pepper, freshly cracked
Reserved pasta cooking water
Method
- Bring a large pot of salted water to the boil. Add the bucatini and cook until al dente. Reserve one cup of the pasta cooking water before draining.
- In a large pan, melt the butter over medium heat. Add the black pepper and toast gently for 1–2 minutes, until fragrant.
- Add a ladle of the reserved pasta water to the pan & whisk vigorously until the sauce emulsifies & looks glossy.
- Add the drained bucatini to the pan along with the Pecorino, tossing continuously to create a creamy sauce.
- Add more reserved pasta water as needed until the sauce coats the pasta evenly, before serving.
About this recipe
What does “cacio e pepe” mean?
Cacio e pepe translates to “cheese and pepper” in Italian, a name that perfectly describes this simple yet flavorful pasta dish from Rome.
What pasta works best for cacio e pepe?
Bucatini is a classic choice, but spaghetti or tonnarelli also work beautifully. The key is using a pasta that holds the creamy sauce well.
How do you stop the cheese from clumping?
The trick is to add the Pecorino off the heat and toss quickly with pasta water. This helps create a smooth, emulsified sauce instead of clumps.
Can I use Parmesan instead of Pecorino?
Traditionally, cacio e pepe is made with Pecorino Romano, which has a sharper, saltier flavor. Parmesan can be used if needed, but the taste will be milder.
Is butter traditional in cacio e pepe?
Classic Roman recipes rely only on Pecorino, pasta water, and pepper. Butter adds richness and helps emulsify the sauce, making it easier to achieve a creamy texture at home.
How spicy is this dish?
The heat comes only from freshly cracked black pepper. You can adjust the amount to suit your taste.
What should I serve with cacio e pepe?
This pasta is rich, so it pairs well with a simple green salad, roasted vegetables, or a crisp white wine like Pinot Grigio.
Can I make cacio e pepe ahead of time?
It’s best enjoyed fresh, as the sauce can thicken or separate if reheated. However, you can prep the ingredients in advance for quick cooking.
