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Cacio e Pepe - Bucatini with Cheese and Black Pepper

Simple Thick spaghetti with Pecorino Cheese and Black Pepper make this classic Italian caccio e pepe.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 3/4 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 1/2 cup pasta water
  • 3/4 freshly grated pecorino romano


  • Cook pasta according to directions minus two minutes. Make sure to put a good amount of salt into the boiling water.
  • Toast black pepper in dry frying pan to open up the oils.
  • Add olive oil and butter.
  • Add in 1/4 cup pasta water.
  • Add in cooked, drained pasta,
  • Toss with Pecorino Romano adding a little at a time.Toss and swirl in the pan.
  • 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.