Cacio e Pepe - Bucatini with Cheese and Black Pepper
Prep time
Cook time
Total time
Simple Thick spaghetti with Pecorino Cheese and Black Pepper make this classic Italian caccio e pepe.
Recipe type: Entree
Cuisine: Italian
Serves: 4
  • ¾ bucatini percateli or spaghetti
  • salt for pasta water
  • 1 tablespoon freshly ground black pepper (possibly more)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • up to ½ cup pasta water
  • ¾ freshly grated pecorino romano
  1. Cook pasta according to directions minus two minutes. Make sure to put a good amount of salt into the boiling water.
  2. Toast black pepper in dry frying pan to open up the oils.
  3. Add olive oil and butter.
  4. Add in ¼ cup pasta water.
  5. Add in cooked, drained pasta,
  6. Toss with Pecorino Romano adding a little at a time.Toss and swirl in the pan.
  7. Garnish with some more freshly ground black pepper and more cheese
Makes 4 small servings.
If you don't have a pepper mill, crush peppercorns in a plastic bag with a mallet. Use freshly ground black pepper and freshly grated Pecorino Romano. You can use any kind of spaghetti you prefer, but it should be high quality.
Recipe by Spinach Tiger at