Bucatini Cacio e Pepe Recipe
A classic Bucatini Cacio e Pepe Recipe made with bucatini pasta, Pecorino Romano cheese, freshly ground black pepper, and salted pasta water, creating a smooth and creamy Roman sauce without cream or butter.
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Servings: 6
Ingredients
- 1 teaspoon salt for pasta water
- 1 pound dry bucatini
- 2 cups finely grated Pecorino Romano cheese
- 1½ tablespoons freshly ground black pepper or to taste
Instructions
- Gather all ingredients and ensure the Pecorino Romano cheese is finely grated to facilitate smooth melting.
- Bring a large pot of water to a rolling boil. Add the salt and stir to dissolve.
- Add the bucatini to the boiling water and cook, stirring occasionally, until al dente, approximately 8 to 10 minutes.
- While the pasta is cooking, place the grated Pecorino Romano cheese into a large heatproof glass bowl. Use a fork to break apart any clumps and ensure an even texture.
- Once the bucatini is cooked to al dente, use tongs or a pasta fork to transfer the pasta directly from the pot into the bowl containing the cheese. Allow a small amount of pasta water to cling to the noodles; do not drain thoroughly.
- Add one ladle of hot pasta cooking water to the bowl. Stir continuously until the cheese begins to melt and form a creamy sauce.
- Gradually add additional pasta water, a small amount at a time, stirring constantly, until a smooth, thick, and glossy sauce coats the pasta.
- Sprinkle freshly ground black pepper over the pasta and toss thoroughly to combine.
- Serve immediately while hot.
Notes
To prepare a gluten-free version of this Bucatini Cacio e Pepe Recipe, substitute the bucatini with a high-quality gluten-free pasta. Cook according to package directions, reserving some of the starchy cooking water. Ensure the Pecorino Romano cheese is certified gluten-free, as some grated cheeses may contain anti-caking agents with gluten.