Go Back
Finished pasta bowl of cacio e pepe

ROMAN CACIO E PEPE

Author: Michelle @ An Italian Kitchen
Cacio e Pepe is a traditional Roman pasta made with bucatini, Pecorino Romano, and freshly cracked black pepper. Includes both the classic preparation and a modern variation for a silkier finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course First Course
Cuisine Italian
Servings 4

Equipment

  • Large Pasta Pot
  • Large Saucepan
  • Tongs
  • Ladle and carving fork for plating

Ingredients
  

Traditional Version

  • ½ pound Bucatini
  • 1 cup Shredded Pecorino Romano Cheese
  • 1 ½ teaspoons Pepper - freshly cracked

Modern Version- optional additions for a little silkier texture:

  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons EVOO
  • ¼ cup Parmesan cheese

Instructions

  • Boil the Pasta Water: Bring 4–5 quarts (16–20 cups) of water to a rolling boil. Salt generously (about 1–1½ tablespoons sea salt).
  • Add the bucatini and cook 2 minutes less than package instructions, until very al dente.
  • Toast the Pepper Traditional Version: Heat a large saucepan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant.
  • Modern Version (for silkier texture): Heat olive oil and butter in a large saucepan over medium heat. Add cracked pepper and cook for 1–2 minutes, until aromatic.
  • Create the Emulsion Base: Add ¾ cup of hot pasta water directly to the saucepan with the pepper. Reduce heat to medium-low. Reserve another ½ cup pasta water in case you need it later.
  • Finish Cooking the Pasta in the Sauce: Transfer the bucatini directly into the saucepan using tongs. Toss continuously for about 2 minutes to finish cooking in the starchy water.
  • Add the Cheese (Off Heat!): Remove the pan from heat. Add Pecorino (and Parmesan if using) ⅓ cup at a time, tossing vigorously after each addition. If the sauce tightens too much, add a splash of reserved pasta water and continue tossing until glossy and creamy.
  • Serve Immediately: Twirl into bowls using tongs and a carving fork. Finish with extra Pecorino and freshly cracked pepper.
  • Buon Appetito.

Notes

Serving & Garnish Tips:
  • Serve immediately — this pasta waits for no one.
  • Garnish with extra cracked pepper. Add a parmesan crisp on the side for texture contrast.
Special Instructions:
  • Key Tip: Finely grate Pecorino — the finer it is, the smoother the emulsion.
  • Do NOT add cheese over high heat (it will clump)
  • Do NOT use pre-shredded cheese
  • Do NOT skip reserving pasta water
  • If Sauce Clumps: Add a tablespoon of warm (not boiling) pasta water and toss off heat
Keyword 5-Ingredient, Central Italy, Lazio, Rome, Vegetarian