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Cacio e Pepe Recipe
4.4 from 39 votes

Cacio e Pepe Recipe

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Course: Dinner

Ingredients

  • 8 ounces bucatini pasta or spaghetti, tagliatelle or other thick, long pasta, dry
  • kosher salt to taste
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon black pepper freshly ground, coarsely ground preferred, plus more to taste
  • 1 1/2 ounces Pecorino Romano cheese finely grated
  • 1/2 ounce Parmesan Cheese finely grated
Toppings: Grated Pecorino Romano, freshly grated black pepper

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil, add the bucatini and cook until just al dente (about 8 minutes).
  2. Meanwhile, prepare the sauce. Warm olive oil in a large skillet over medium-low heat, then add the black pepper and cook until it just starts to sizzle (about 1 minutes). Take the skillet off the heat. Return the skillet over medium heat 1 minute before the pasta is done.
  3. Drain the pasta well, reserving 1 cup of the starchy pasta water. Add bucatini to the skillet with the black pepper, and cook for 1 minute, tossing to coat in the oil. Reduce heat to medium-low, add 1/2 cup of the pasta cooking liquid, then gradually mix in the cheeses. Using tongs, stir and toss until the cheese melts and a sauce forms. Drizzle more starchy liquid in as you are stirring to thin out the sauce if needed. The bucatini should be evenly coated in the sauce, but you shouldn’t see liquid pooling in the bottom of the skillet. Season to taste with salt.
  4. To serve, divide cacio e pepe between 2 plates and top extra Pecorino Romano and black pepper. Enjoy immediately.