Cacio e Pepe

A classic Cacio e Pepe made with Pecorino Romano, toasted black pepper, and a staged emulsion method for a smooth, stable, creamy sauce.

Course Main Course

Cuisine Italian

Keyword black pepper pasta, bucatini recipe, Cacio e Pepe, Italian cheese pasta, Pecorino Romano pasta, Roman pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings to 4

Calories 371kcal

Author Cathy Pollak

Equipment

large pot or wide skillet. For boiling pasta with higher starch concentration.
skillet For toasting peppercorns and making the sauce.
mortar and pestle For crushing toasted peppercorns.
microplane grater or fine grater. So cheese melts smoothly.
whisk For emulsifying butter and pasta water.

Ingredients

12 cups (3 quarts / 2.8 L) water (use this exact amount)
1 tsp (3 g) kosher salt
8 oz (227 g) bucatini pasta
2 tsps (5 g) whole black peppercorns
2 cups (~180 g) Pecorino Romano cheese finely grated
½ cup (120 ml) reseved pasta water plus 1-2 tbsps (15-30 ml) if needed
2 tbsps (28 g) unsalted butter

Instructions

Bring 12 cups (2.8 liters) of water to a boil in a large pot or wide skillet. Add the kosher salt and stir to dissolve. Add the bucatini and cook, stirring frequently, until barely tender and still firm in the center, about 1 to 2 minutes shy of the package directions.
12 cups (3 quarts / 2.8 L) water, 1 tsp (3 g) kosher salt, 8 oz (227 g) bucatini pasta
While the pasta cooks, place the whole black peppercorns in a dry skillet over medium heat. Toast, shaking the pan frequently, until fragrant, about 30 seconds. Transfer to a mortar and pestle and crush coarsely, leaving visible pieces.
2 tsps (5 g) whole black peppercorns
Finely grate the Pecorino Romano cheese and set aside.
2 cups (~180 g) Pecorino Romano cheese
Reserve ½ cup (120 ml) of the pasta cooking water, then drain the pasta.
½ cup (120 ml) reseved pasta water
In the same skillet used for the pepper, melt the butter over medium heat. Add the crushed black pepper and stir briefly to bloom the spice. Pour in the reserved pasta water and whisk to combine the butter and water into a unified base.
2 tbsps (28 g) unsalted butter
Sprinkle 1 cup (about 90 g) of the grated Pecorino Romano into the skillet, stirring constantly until melted and smooth. Remove the skillet from the heat.
Transfer the drained bucatini directly into the skillet. Toss to coat in the cheese base. Add the remaining Pecorino Romano and continue tossing until the sauce becomes creamy and evenly coats the pasta. Add additional hot pasta water, 1 tablespoon (15 ml) at a time, if needed to loosen the sauce.
Serve immediately, garnished with additional grated Pecorino Romano and freshly cracked black pepper.

Notes

Grate the cheese very finely for smooth melting.
Remove the pan from heat before adding most of the cheese to prevent clumping.
Use slightly less water to boil pasta for higher starch concentration.
Toss continuously while adding cheese to maintain emulsification.
Serve immediately for best texture and structure.

If you’re making this Cacio e Pepe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition