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    Recipes » Main Course Recipes » Pasta

    Bucatini Cacio e Pepe

    Published: Oct 6, 2021 · Modified: Oct 6, 2021 by Marissa Stevens · 8 Comments

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    Bucatini Cacio e Pepe served in an ivory ceramic bowl.

    I was a skeptic, but now I'm a believer in this simple, unusual method. This is truly a no-fail recipe for the Italian classic pasta, Bucatini Cacio e Pepe.

    Bucatini Cacio e Pepe served in an ivory ceramic bowl.

    If you've tried to make this dish in the traditional way and ended up with blobs of cheese and watery pasta, you're not alone (ahem). You'll see a lot of recipes that try to remedy this problem with oil, butter, cream or even cornstarch added to the sauce. But I'm here to promise you, there's an easier way.

    Jump to:
    • Bucatini Cacio e Pepe Ingredients
    • What is Cacio e Pepe?
    • The No-Fail Method
    • How to Make Bucatini Cacio e Pepe
    • More Classic Italian Pasta Recipes
    • Bucatini Cacio e Pepe
    • 💬 Comments

    Bucatini Cacio e Pepe Ingredients

    Bucatini Cacio e Pepe Ingredients on a white marble board.
    • Bucatini Pasta: or other long, slender pasta like spaghetti or linguine
    • Pecorino Romano: or parmesan cheese if you prefer
    • Freshly Ground Black Pepper: lots of it!

    What is Cacio e Pepe?

    Cacio e Pepe, meaning "cheese and pepper" in Italian, is a classic pasta dish that originated in Rome. It's made with black pepper, grated Pecorino Romano cheese and long, slender pasta like spaghetti or, in this case, bucatini.

    Making this dish traditionally means adding freshly boiled pasta to a bowl of grated pecorino and black pepper and stirring it together along with some of the hot, starchy pasta water. In theory, the heat melts the cheese and the starches of the cooking water bind the pepper and cheese to the pasta, creating a creamy sauce. This method does work, occasionally. But too often it doesn't. 

    Bucatini Cacio e Pepe served in an ivory ceramic bowl photographed from overhead.

    The No-Fail Method

    I wish I could claim credit for this no-fail method of making Bucatini Cacio e Pepe, but I heard it from Deb Perelman, who heard it from "Annie" that Elizabeth Minchilli had written about it and captured restaurateur Flavio de Maio demonstrating how to do it on video. Phew. So here's the method.

    You simply whirl the pecorino cheese and black pepper in a food processor with some cold water to create a thick paste and toss that with hot pasta and cooking water (Flavio de Maio makes it with an immersion blender). The one thing I'm adding to the conversation is to create the sauce in the serving bowl, by stirring some of the hot, starchy pasta water into the cheese and pepper mixture, just a minute before adding the drained pasta. It makes this method even easier.

    How to Make Bucatini Cacio e Pepe

    Bring a large pot of water to boil. Meanwhile, combine pecorino Romano, black pepper and 5 tablespoons of cold water in a food processor and process until very smooth, scraping the sides as necessary.

    • shredded pecorino cheese black pepper and cold water in bowl of food processor.
    • pecorino black pepper and cold water whirled into a paste in a food processor.

    While you cook bucatini according to package directions, transfer cheese mixture to a large serving bowl. With 1 minute left in the cooking time, scoop out ½ cup pasta water and add 3 tablespoons, one at a time, to the cheese mixture while quickly stirring until you have a smooth sauce.

    • .boiling bucatini in a stainless steel saucepan
    • scooping out hot pasta water.
    • pecorino and black pepper paste in a mixing bowl.
    • cacio e pepe sauce ready for hot pasta.

    Drain pasta and add to sauce in serving bowl; toss quickly to coat, adding more pasta water if necessary to loosen. Divide among 4 bowls; finish with more pecorino and black pepper and serve right away. 

    • hot pasta added to sauce in mixing bowl.
    • vigorously stirring sauce with hot pasta.
    • bucatini cacio e pepe ready to serve.
    • Bucatini Cacio e Pepe served in an ivory ceramic bowl.

    More Classic Italian Pasta Recipes

    • Pasta Aglio e Olio
    • Ragu Sauce
    • Bucatini all Amatriciana
    • Pasta alla Norma
    • Shrimp fra Diavolo
    Bucatini Cacio e Pepe served in an ivory ceramic bowl.

    Bucatini Cacio e Pepe

    Marissa Stevens
    A no-fail method for making this classic Italian pasta!
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 455 kcal

    Ingredients
      

    • 12 ounces dried bucatini pasta
    • 5 ounces grated pecorino Romano plus more for serving
    • 2 teaspoons freshly ground black pepper plus more for serving

    Instructions
     

    • Bring a large pot of water to boil over medium-high heat.
    • While the water comes to boil, combine pecorino Romano, black pepper and 5 tablespoons of cold water in a food processor and process until very smooth and thick, scraping down the sides as needed (add more cold water, 1 teaspoon at a time if needed). Scrape mixture into the bottom of a serving bowl (large enough to add and toss pasta).
    • Add bucatini to boiling water and cook according to package directions until al dente.
    • When the pasta has 1 minute left too cook, scoop out ½ cup of hot cooking water. Add 3 tablespoons of it, one at a time, to cheese mixture while stirring vigorously, until you have a thick, smooth sauce. Drain pasta and add immediately to sauce; again toss vigorously to coat the pasta, adding more cooking water, a little at a time, if needed to loosen the sauce. Divide between 4 pasta bowls and finish with more pecorino and black pepper. Serve immediately.

    Nutrition

    Calories: 455kcalCarbohydrates: 65gProtein: 22gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 431mgPotassium: 233mgFiber: 3gSugar: 3gVitamin A: 153IUCalcium: 399mgIron: 1mg
    Keyword comfort food, date night, dinner party
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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    1. Katherine | Love In My Oven says

      October 07, 2021 at 9:11 am

      5 stars
      Is it wrong that I want to eat this for breakfast? I love nothing more than a pile of noodles. I love your no-fail method Marissa! I have got to try it soon!

      Reply
      • Marissa Stevens says

        October 13, 2021 at 5:01 pm

        haha...I won't stop you from eating it for breakfast, Katherine!

        Reply
    2. David @ Spiced says

      October 07, 2021 at 5:50 am

      5 stars
      Interesting idea! We make cacio e pepe here on the regular, but I'll have to try this version with the food processor next time.

      Reply
      • Marissa Stevens says

        October 13, 2021 at 5:01 pm

        Please let me know how it goes, David!

        Reply
    3. Ben | Havocinthekitchen says

      October 06, 2021 at 10:06 am

      5 stars
      I love pasta Cacio e Pepe. I honestly don't remember if I've ever had any issues with (not) melting cheese, but I like the method you suggest here. The pasta sauce looks perfectly silky and smooth!

      Reply
      • Marissa Stevens says

        October 13, 2021 at 5:02 pm

        haha...you'd remember, Ben! The sauce really is so silky - I hope you'll give this method a try.

        Reply
    4. angiesrecipes says

      October 06, 2021 at 6:51 am

      Cheese pepper sauce sounds really wonderful. The pasta looks very yummy with this easy method.

      Reply
      • Marissa Stevens says

        October 13, 2021 at 5:02 pm

        Thanks so much, Angie!

        Reply

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