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Creamy Bucatini Cacio e Pepe
A classic, comforting Italian pasta dish that combines the rich flavors of Parmigiano Reggiano and Pecorino Romano with a creamy pepper sauce.
3
20 min
TOTAL TIME
609
CALORIES
$3.89
PER SERVING
Ingredients
Directions
10 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of salt to heavily salt the water.
2
Add the Bucatini pasta to the water and cook, stirring occasionally, until about 1 minute shy of al dente.
3
Drain the pasta, reserving about 3 cups of the pasta water.
4
In a large skillet, melt the unsalted butter over medium to medium-low heat.
5
Add the freshly cracked black pepper to the melted butter and stir, continuing to cook until the butter starts to foam.
6
Continue cooking for another minute or two, until the butter turns a light amber color.
7
Stir in 1 cup of the reserved pasta water and bring to a simmer.
8
Slowly stir in 1 cup of finely grated Parmigiano Reggiano, stirring constantly to ensure the sauce stays smooth.
9
Using kitchen tongs, add the cooked Bucatini pasta to the sauce, tossing to coat evenly.
10
Add the remaining Parmigiano Reggiano, Pecorino Romano, and additional pasta water as needed to create a smooth, creamy sauce.
Health Info
Macros
42g
CARBS
33g
FAT
30g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
3 Recipes for Cacio E Pepe
Frequently Asked Questions
What is Cacio e Pepe?
What type of pasta should I use?
Can I use Parmesan instead of Pecorino Romano?
What is the best way to grate the cheese?
How do I prevent the sauce from clumping?
What can I do if the sauce is too thick?
How do I store leftovers?
What are some variations of Cacio e Pepe?
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