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Bucatini cacio e pepe

Cedar Oak Farms
Prep Time 5 mins
Cook Time 12 mins
Course Main Course
Cuisine Italian
Servings 4


  • 2 teaspoons black peppercorns
  • 1 pound bucatini
  • 8 ounces pecorino romano, room temperature, finely grated


  • Toast the peppercorns in a hot, dry pan until fragrant, then roughly crush. Set aside.
  • Bring 6 quarts of salted water to a boil. Add some olive oil to the water, then add the pasta. Stir occasionally during cooking and cook until pasta is tender, 10 – 12 minutes, or to desired doneness. Drain pasta, reserving1½ cups water. Set aside to cool slightly.
  • Meanwhile, place the cheese and most of the pepper into a study bowl. Gradually beat in some of the pasta water to make a paste, adding more water to make a sauce the consistency of bechamel. Toss in half of the pasta coating the pasta. Keep adding pasta and water while tossing making a sauce that thickly coats each strand.
  • Transfer the pasta to a warm bowl, sprinkle with a little more pepper, and serve immediately.
Keyword Pasta