Description
This Easy Bucatini Cacio e Pepe is a classic Italian pasta dish that combines simple ingredients like bucatini, Pecorino Romano cheese, and freshly cracked black pepper to create a creamy, flavorful sauce. Ready in just 20 minutes, it’s a perfect quick and elegant meal.
Ingredients
Scale
Main Ingredients
- 12 ounces bucatini pasta
- 1 cup freshly grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon sea salt (for pasta water)
Instructions
- Boil Pasta Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the pasta.
- Cook Bucatini: Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- Prepare Cheese and Pepper Mix: While the pasta cooks, combine the freshly grated Pecorino Romano cheese and the freshly cracked black pepper in a bowl.
- Reserve Pasta Water: Before draining the pasta, reserve 1 cup of the starchy pasta water which will help in creating the sauce.
- Toss Pasta with Sauce: Drain the bucatini, then toss it immediately with the cheese and pepper mixture, gradually adding the reserved pasta water to form a creamy, smooth sauce that coats the pasta evenly.
- Season and Serve: Taste and adjust the seasoning with additional black pepper or Pecorino Romano cheese if desired, then serve the pasta immediately while warm.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Be careful with the amount of pasta water—add it gradually to reach the ideal sauce consistency.
- The pasta should be cooked al dente to hold up well in the sauce.
- Serve immediately for optimal texture and taste.
- Reserve pasta water is key to creating the signature creamy sauce in this dish without using cream.
