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A plate of Cacio e Pepe pasta.

Bucatini Cacio e Pepe

Katelyn Theofanis
Cheesy, peppery bucatini cacio e pepe is richly flavored and creamy. This simple 4-ingredient pasta recipe is ready in under 30 minutes and perfect for any night of the week!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 273 kcal

Ingredients
  

  • 8 oz uncooked bucatini pasta
  • 3 tablespoon butter
  • 1 teaspoon freshly-cracked coarse black pepper
  • 2 oz finely-grated Pecorino Romano cheese plus more for garnish
  • ½ cup hot, starchy pasta water plus more if needed

Instructions
 

  • Fill a large pot roughly half full with water and bring it to a rolling boil. Once boiling, generously season the water with salt (1 to 2 tablespoons). Add the bucatini pasta and cook it to just al dente. We want al dente pasta, but still firm. It will continue cooking as we create the sauce.
  • While the pasta is boiling, melt the butter in a large nonstick pan over medium heat. Add the black pepper and let it cook for about 30 seconds. Turn off the heat until the pasta is done cooking.
  • Add the pasta directly to the pan with the melted butter and black pepper using a pair of large tongs. Add ¼ cup of starchy pasta water to the pan and toss everything together to coat. Add half of the cheese and the remaining ¼ cup of starchy pasta water. Continue tossing the pasta together until a creamy sauce forms. Stir in the remaining cheese until melted and combined.
  • Add additional starchy pasta water, if needed, one tablespoon at a time. Serve immediately with additional grated cheese and freshly-cracked black pepper.

Notes

  • This recipe makes 2-4 servings.
  • Reserve extra starchy pasta water to reheat leftovers.

Nutrition

Calories: 273kcalCarbohydrates: 44gProtein: 12gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 185mgPotassium: 160mgFiber: 2gSugar: 2gVitamin A: 80IUCalcium: 178mgIron: 1mg
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