Easy Bucatini Cacio e Pepe
This Bucatini Cacio e Pepe recipe is a classic Italian pasta dish that’s made with thick pasta, two types of cheeses, and two other easy ingredients! Ready to enjoy in just 25 minutes from start to finish!
Twirl Your Fork Into This Tasty Pasta!
Bucatini Cacio e Pepe is a cheesy, flavorful pasta dish that’s quick and easy to make! An unforgettable recipe that will make you look like you know your way around the kitchen!
Though Bucatini Cacio e Pepe pronunciation can be difficult, you just need to know that it means cheese and pepper! And that it’s about to be everyone’s new favorite pasta recipe!
Rebecca’s Recipe Review
Taste: This Italian recipe is filled with garlic, toasted peppercorn, and two types of cheeses! Add more flavor by topping with garnishes such as fresh parsley, cracked peppercorn, and shredded pecorino cheese!
Texture: Perfectly tender bucatini pasta is coated with a melty, cheesy sauce! Making it a cozy and comforting meal that you don’t want to miss! Bucatini is a thick noodle, but spaghetti can also be used.
Ease: 4/10
Pros: Ready to enjoy in just 25 minutes!
Cons: Getting the heat right requires you to pay close attention to it.
Would I Make This Again? Most definitely!
Bucatini Cacio e Pepe Ingredients
- Bucatini Pasta
- Fresh Cracker Pepper
- Garlic Cloves
- Fresh Grated Pecorino Cheese
- Fresh Grated Parmesan Cheese
- Fresh Chopped Parsley
- Cracked Peppercorn
- Shredded Pecorino Cheese
How To Make Bucatini Cacio e Pepe
- Boil salted water until it becomes a rolling boil, and then add the bucatini and cook. Do not drain the pasta.
- Heat a large frying pan over medium-high heat and then roast cracked pepper in the pan. Grate garlic cloves into the pan and stir, cooking until fragrant.
- Add some of the pasta water to the frying pan and stir well.
- Grate pecorino and parmesan cheeses into the bowl. Then add hot pasta water to the cheese and stir until the cheese becomes melted and smooth.
- Remove the bucatini from the pasta water using tons and then add it to the frying pan with the pepper and garlic. Then stir in more pasta water.
- Stir the cheese into the pasta and mix well to melt the cheese and evenly coat the pasta.
- Garnish the pasta dish with freshly chopped parsley, additional pepper, and pecorino cheese.
Rebecca’s Tips For Making Authentic Cacio E Pepe
- Work Quickly! This recipe moves quickly so it’s best to be prepared by having your equipment out and ingredients pre-measured.
- Do Not Drain! Do not drain the water from cooking the pasta! That starchy water is used throughout the recipe to complete the creamy, yummy sauce!
- Toast The Pepper! Toasting black pepper is the traditional way to prepare this recipe. Doing so releases the flavor and aroma of the black peppercorns into this dish!
- Heat! Heat is one of the most important parts of this recipe! When combining the ingredients, you want the right amount of heat in the pasta water and frying pan. Not enough heat and the cheese clumps up, leaving your dish watery!
- Flavor! Use both pecorino romano cheese and parmesan cheese for best flavor!
How To Store Bucatini Cacio e Pepe
Since the sauce does tend to thicken up when stored, I find this dish tastes best when enjoyed the same day it’s made. However, we also don’t want leftovers to go to waste!
Therefore, you can store leftovers in an airtight container in the fridge. Then eat them up within 3 days!
Add Some Sides To Compliment This Dish!
This dish is perfectly delicious and filling on its own! If I’m eating it for a quick lunch, I just enjoy it alone, but for dinner, I like to toss some sides with it! Here are some side dish ideas to serve with it:
- Bread! Homemade Parmesan Garlic Bread is always one of my go-to sides to serve at dinner with this pasta!
- Vegetables! Put all that zucchini from your garden to use by lightly frying some up! Roasted cauliflower or baked eggplant would also be a tasty option.
- Meat! If someone in your family needs meat with their dinner, cook up some Skillet Baked Pork Chops! Chicken, salmon, and even meatballs would also go well with this Cacio e Pepe!
- Salads! Balance the heaviness of the pasta out with a light salad filled with fresh vegetables!
More Pasta Recipes:
- That Viral Ditalini Pasta – A 15-minute savory dish smothered in a creamy buttery sauce!
- Kenji Garlic Noodles – Filled with mouthwatering, creamy, garlic deliciousness!
- American Chop Suey – Comfort food that brings the whole family to the table!
- Anna Paul’s Turkish Pasta – Ground beef, bold spices, and a sweet paprika butter drizzle!
- Easy Homemade Hamburger Helper – The homemade version of the store-bought classic!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Bucatini Cacio E Pepe
Ingredients
- 1 lb bucatini pasta thick Spaghetti
- 2 teaspoon fresh cracked peppercorn from the peppermill
- 3 garlic cloves grated
- 1 cup fresh grated Pecorino cheese
- ½ cup fresh grated Parmesan cheese
- Fresh chopped parsley for garnish
- Cracked peppercorn for garnish
- Shredded Pecorino cheese for garnish
Instructions
- You will want to work quickly to prepare this recipe. Bring 4 cups of salted water to a rolling boil. Add the bucatini and cook for 9 minutes. Do not drain the pasta.1 lb bucatini pasta
- Meanwhile, heat a large frying pan over medium heat. Add cracked pepper to the pan and roast for 2 minutes. After 2 minutes, grate the garlic cloves into the pan and stir. Cook until fragrant, about 1 minute. Toasting the pepper releases the flavor and aroma of the peppercorn into this dish. This is the traditional way to prepare the dish and will serve as the base of the sauce. The grated garlic melts into the sauce and is a quicker way to cook the garlic.2 teaspoon fresh cracked peppercorn, 3 garlic cloves
- Add ½ cup of the pasta water to the frying pan and stir well. The water will boil and steam once poured into the pan.
- Next, grate the pecorino and parmesan cheeses into a bowl. Add ¼ cup of hot pasta water to the cheese and stir. Stir until the cheese is slightly melted and smooth. This will be the creamy sauce the pasta is served in.1 cup fresh grated Pecorino cheese, ½ cup fresh grated Parmesan cheese
- Use tongs to remove the bucatini from the pasta water and add it to the frying pan with the pepper and garlic. Add ½ cup of pasta water and stir. Continue to stir the bucatini for 3 minutes. The pasta will finish cooking during this time and stirring helps to evenly cook it while infusing with the pepper. Turn off the heat but keep the pan on the burner.
- Add the cheese to the pasta. Stir and mix well to melt the cheese and evenly coat the pasta.
- Garnish with fresh chopped parsley, additional pepper, and pecorino cheese.Fresh chopped parsley, Cracked peppercorn, Shredded Pecorino cheese
Notes
- Work Quickly! This recipe moves quickly so it’s best to be prepared by having your equipment out and ingredients pre-measured.
- Do Not Drain! Do not drain the water from cooking the pasta! That starchy water is used throughout the recipe to complete the creamy, yummy sauce!
- Toast The Pepper! Toasting the pepper is the traditional way to prepare this recipe. Doing so releases the flavor and aroma of the peppercorn into this dish!
- Heat! Heat is one of the most important parts of this recipe! Not enough and the dish won’t turn out how it’s intended to.
- How To Store Leftovers: Since the sauce does tend to thicken up when stored, I find this dish tastes best when enjoyed the same day it’s made. However, we also don’t want leftovers to go to waste! Therefore, you can store leftovers in an airtight container in the fridge. Then eat them up within 3 days!
- Why Is Mine Watery? If your dish turned out watery, then the heat was likely the culprit. When combining the ingredients, you want the right amount of heat in the pasta water and frying pan. Not enough heat and the cheese clumps up, leaving your dish watery!
Nutrition
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