Cacio E Pepe Recipe

A close up of cacio e pepe on a white plate with a fork

4.58 from 7 votes

This authentic Cacio e Pepe recipe is easy to make and spectacularly creamy! Made with just 4 ingredients this humble roman dish is chock full of flavor!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 808kcal

Author: Jocelyn Delk Adams

Ingredients

Salt
6 oz dried bucatini
2 tbsp unsalted butter
2 tsp freshly cracked black pepper
2 cups finely grated pecorino Romano cheese

Instructions

Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until it is just floating, about 7 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
Meanwhile, melt the butter in a large saute pan over medium heat. Stir in the pepper and let bloom in the butter for 30 seconds. Add 3/4 cup of the pasta water to the pan and bring it to a gentle boil over medium heat, whisking to emulsify the water and butter, about 1 minutes. Add the pasta to the pan and cook, tossing occasionally, until the pasta is al dente and the sauce reduces and becomes thick and glossy, about 3 minutes.
Remove from the heat and gradually stir in the pecorino until it's melted. The sauce should be creamy; if it looks dry, add more of the pasta cooking water a tablespoon at a time to loosen. Serve hot.

Notes

While cacio e pepe is best eaten immediately, leftovers can be stored in an airtight container for up to 3 days. The sauce will thicken in the fridge. You can reheat the pasta with a splash of water in a non-stick pan set over medium heat. Carefully mix the pasta as it reheats for a few minutes.

Nutrition