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Bucatini Cacio e Pepe

Five simple ingredients come together for this Roman classic that is so much more than the sum of its parts.

Serves 8
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
365 calories per serving


> 1 (16 oz) box bucatini 
> 4 tbsp olive oil
> 2 tsp coarsely ground black pepper
> 3 tbsp butter
> 4 oz chunk pecorino


Cook the bucatini according to package directions, reserving 1 cup cooking liquid.
In an 8-inch skillet, heat the oil and black pepper on medium. Cook 1 min., stirring. Add the butter and stir until melted. Remove from heat. Very finely grate the pecorino.
Drain cooked bucatini and return to pot. Add the butter and olive oil mixture and toss. Vigorously stir in the pecorino and half of cooking liquid, tossing until pasta is well coated. Add more cooking liquid, if needed. Season with salt. Serve immediately.

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