Bucatini cacio e pepe, we love you. No matter how many times we travel to Italy, this amazingly creamy and satisfying Roman pasta dish never gets old. This authentic cacio e pepe recipe is bursting with traditional Italian bucatini pasta, lots of garlic, egg yolks, grated pecorino cheese and parmesan. With just 6 ingredients and 25 minutes, you will be able to have this authentic Italian dinner at home!
Bucatini cacio e pepe ingredients
- Traditional Italian bucatini pasta – bucatini is a long tubed pasta made from hard durum wheat flour and water. It’s perfect for this recipe because the sauce fills the hollow pasta, making it absolutely decadent. Like an Italian mac and cheese!
- Garlic
- Egg yolks
- Pecorino cheese – see the video below to see how pecorino cheese is made
- Parmesan
Pecorino Cheese Making
Watch this incredible video to see how pecorino cheese is made in Tuscany! Pecorino is one of the essential ingredients for creamy and delicious cacio e pepe!
Anthony Bourdain
Cacio e Pepe became popularized, in part thanks to Anthony Bourdain, who famously shared that this was his favorite recipe, specifically the dish from Ristorante Roma Sparita in Rome where it is famously served in a crisp parmesan bowl.
How to make bucatini cacio e pepe step by step
This easy step by step recipe will have you making cacio e pepe like a Roman in no time!
- Step 1 – Cook the bucatini for one minute less than indicated on the package. (The bucatini will cook for an extra minute in the frying pan later.)
- Step 2 – Meanwhile, heat olive oil in a frying pan on medium heat.
- Step 3 – Add the garlic and a pinch of salt.
- Step 4 – Heat for 2 minutes on high heat until the garlic is lightly brown.
- Step 5 – Put the egg yolks, pecorino, 1/2 cup of parmesan and black pepper in a bowl.
- Step 6 – Pour a ladle of the water of the pasta in the bowl and mix.
- Step 7 – Drain the bucatini.
- Step 8 – Add the bucatini in the frying pan and cook for a minute.
- Step 9 – Remove from heat and leave to rest for 2 minutes.
- Step 10 – Add the cheese into the frying pan and mix with the pasta.
- Step 11 – Serve and add a table spoon of parmesan on the top.
What is the meaning of cacio e pepe?
Cacio e Pepe means “cheese and pepper” in many Italian dialects.
Where does bucatini cacio e pepe come from?
Bucatini cacio e pepe is a traditional Roman pasta dish. It is one of the oldest known pasta dishes.
Related : The One Thing You Must Eat in Italy for Breakfast
Tips to make this bucatini cacio e pepe
- When making bucatini cacio e pepe, some of the hot cooking water is separated from the pot and mixed into the the pasta. This is essential to melt the cheese and to allow the starches in the water to help bind the pepper and cheese to the pasta. This is what is responsible for the creamy, perfect consistency of the final pasta dish!
- Use high quality pecorino and parmesan cheeses to give this dish maximum flavor.
- Traditionally, bucatini cacio e pepe is made with black pepper, Pecorino cheese and pasta. We added in Parmesan for a little extra cheesy flavor but it’s totally up to you!
Add your own twist to this bucatini cacio e pepe
- Swap out the bucatini for a classic spaghetti, to make spaghetti cacio et pepe.
- Use an extra thin spaghetti to make tonnarelli with pecorino and black pepper.
- Leave out the pasta all together and make a gluten-free, lower calorie version with this Cacio e Pepe-Style Braised Kale.
What goes with cacio e pepe
If you are serving your pasta dish as a first course, or primi piatti, as the Italians do, then you would follow with a second course of meat or fish.
Secondi Piatti (second course after the pasta dish)
- Salmon
- Wild boar
- Beef
Wine Pairing
Serve cacio e pepe with Italian wine for best results. The flavors go so beautifully together. You would typically see this dish served with a dry white wine in Italy, but you could also go for a glass of red. Below you will find some of best ideas for pairing wine with this Roman dish.
- Frascati Superiore DOCG – this dry white wine comes from the northern end of the Colli Albani hills, southeast of Rome.
- Pinot Grigio – suggested Pinot Grigio Trentino DOC Mastri Vernacoli.
- Chianti – suggested Pèppoli Chianti Classico.
- Chardonnay – did you know that Italy makes chardonnay in the North? Chardonnay would pair beautifully with this pasta dish. Suggested Tenuta di Nozzole Le Bruniche Chardonnay.
FAQS
How do you keep cheese from clumping in cacio e Pepe?
If you see or cooking tips above, we mentioned that some of the hot cooking water is separated from the pot and mixed into the the pasta. This is the essential step that will keep the pecorino cheese from forming clumps.
Is Cacio e Pepe Italian?
Yes! It is a popular dish from Rome.
How do you pronounce cacio e pepe?
cah-cho ey peh-peh
How to reheat cacio e pepe
Honestly, we would not recommend reheating cacio e pepe. Reheating pasta typically makes it either overcooked or sticky. If you try to reheat this pasta dish, the cheese will not be melted throughout. Instead, make sure you are cooking just enough for your immediate appetite and needs. This is not a dish that can be made ahead successfully.
Where is cacio e pepe from?
It is from Rome, making it a Roman pasta dish.
Can you make cacio e pepe with parmesan?
Parmesan is grated over the top of the pasta, but using parmesan instead of pecorino will not give you the same creamy outcome and will also change the flavor of the dish.
More delicious Italian pasta recipes on AHK
- Spaghetti alle Vongole
- Three Mushroom Pasta
- Shrimp Fettuccine Alfredo
- Pasta Recipes
- Italian Recipes
- Alpermagronen (Swiss Alpine Macaroni)
- Aglio e Olio (Garlic and Oil Spaghetti)
More Cacio e Pepe recipes from other blogs we love
Bucatini cacio e pepe
This authentic cacio e pepe recipe is bursting with traditional Italian bucatini pasta, lots of garlic, egg yolks, grated pecorino cheese and parmesan.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pin for later!
Bucatini cacio e pepe
- Total Time: 25 minutes
- Yield: For 2
Description
You can bring Rome into your home with this authentic bucatini cacio e pepe. This authentic cacio e pepe recipe is bursting with traditional Italian bucatini pasta, lots of garlic, egg yolks, grated pecorino cheese and parmesan. With just 6 ingredients and 25 minutes, you will be able to have this authentic Italian dinner at home!
Ingredients
- ½ lbs of bucatini
- 2 garlic cloves (finely sliced)
- 2 egg yolks
- ½ cup of grated pecorino
- ½ cup + 2 tbsp of grated parmesan
- 2 tsp of ground black pepper to taste
- Salt to taste
Instructions
- Cook the bucatini for one minute less than indicated on the package. (The bucatini will cook for an extra minute in the frying pan later.)
- Meanwhile, heat olive oil in a frying pan on medium heat.
- Add the garlic and a pinch of salt.
- Heat for 2 minutes on high heat until the garlic is lightly brown.
- Put the egg yolks, pecorino, 1/2 cup of parmesan and black pepper in a bowl.
- Pour a ladle of the water of the pasta in the bowl and mix.
- Drain the bucatini.
- Add the bucatini in the frying pan and cook for a minute.
- Remove from heat and leave to rest for 2 minutes.
- Add the cheese into the frying pan and mix with the pasta.
- Serve and add a table spoon of parmesan on the top.
Notes
Measure out the perfect amount of pasta using this adorable pasta measure that every Italian home has on hand at all times.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Italian
First published July 31, 2018. Last updated April 11, 2021 with more information, additional tips, and better readability.
Retry later
jenny walters says
What a fabulous recipe. I could so eat that right now. It looks incredible.Pinned for asap!
A Hedgehog in the Kitchen says
Thanks, Jenny! We hope you love it!