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The Best Cacio e Pepe Recipe

This Cacio e Pepe is a simple yet elegant pasta dish packed with flavor! Enjoy creamy Pecorino Romano and freshly cracked black pepper in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces bucatini or spaghetti
  • 1 teaspoon salt (for pasta water)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 50 turns freshly-cracked coarse black pepper (about 1 teaspoon)
  • 1 1/2 cups finely freshly-grated Pecorino Romano (not Parmesan)

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Cheese grater
  • Wooden spoon or tongs

Method
 

Cooking Instructions
  1. Start by bringing a large pot of salted water to a boil. Once boiling, add the bucatini and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta in a colander.
  2. In a large skillet over medium heat, melt the unsalted butter and olive oil together. Once melted and hot, add the freshly cracked black pepper. Allow it to toast for about 30 seconds, releasing its fragrant oils.
  3. Add the drained bucatini directly to the skillet with the butter and pepper. Toss to combine. Gradually add the finely grated Pecorino Romano, tossing continuously. The heat from the pasta will help melt the cheese and create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
  4. Plate the pasta and top with additional Pecorino Romano and more cracked black pepper if desired. Enjoy the rich flavors and creamy texture of The Best Cacio e Pepe Recipe!

Notes

  • Use freshly grated Pecorino Romano for the best flavor and texture.
  • For a spicier kick, incorporate a pinch of red pepper flakes along with the black pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.