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Close up of bucatini cacio e pepe pasta with fresh pepper

Bucatini Cacio e Pepe Recipe


Learn how to make bucatini cacio e pepe pasta! I’m sharing helpful tips and a step-by-step guide so your cacio e pepe turns out perfectly.


  • 12 oz. bucatini pasta
  • 1/4 cup butter, divided
  • 2 tsp. freshly ground black pepper 
  • 2 cups finely grated Pecorino Romano cheese
  • black pepper and pecorino for serving


  1. Cook pasta according to package instructions, but take out 2 minutes before it’s done. RESERVE 2 cups of pasta water.
  2. Meanwhile, melt 2 Tbsp. butter in a large skillet. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.
  3. Add 1 cup of the reserved pasta water and remaining 2 tablespoons butter to skillet and simmer. Reduce heat to low and add pasta to the skillet. Sprinkle in Pecorino romano cheese, stirring and tossing mixture together with tongs, until a smooth sauce forms. Add more reserved pasta water if mixture seems dry.
  4. Serve with additional cheese and black pepper to taste. 

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