Bucatini alla Cacio e Pepe
Roman elegance with Pastificio Caccese & Gambero Rosso quality guarantee
⏱️ Preparation time: 15 min
👥 Number of people: 4 people
👨🍳 Level: Easy / Artisan
The Art of Simplicity: Cacio e Pepe is one of the most iconic dishes from Roman cuisine.
With just three ingredients — pasta, cheese, and black pepper — there is nothing to hide. The magic lies in the emulsion: the starchy pasta water combined with finely grated Pecorino Romano creates a velvety, creamy sauce without any addition of cream or butter. The bronze-drawn Bucatini from Pastificio Caccese (awarded by Gambero Rosso) binds perfectly with the cheese cream.
The Art of Simplicity: Cacio e Pepe is one of the most iconic dishes from Roman cuisine.
With just three ingredients — pasta, cheese, and black pepper — there is nothing to hide. The magic lies in the emulsion: the starchy pasta water combined with finely grated Pecorino Romano creates a velvety, creamy sauce without any addition of cream or butter. The bronze-drawn Bucatini from Pastificio Caccese (awarded by Gambero Rosso) binds perfectly with the cheese cream.
🛒 What do you need? (Ingredients)
400 g Bucatini
200 g Pecorino Romano D.O.P., very finely grated
2 tbsp Black peppercorns, fresh and coarsely ground/crushed
q.s. Sea salt
use moderately for the cooking water
X No oil, X no butter, X no cream:
The authentic Cacio e Pepe exclusively uses the naturally released fats from the Pecorino Romano and the starch binding from the pasta water.
The Preparation (Step-by-step)
1 Roasting Pepper:
- Coarsely grind the black peppercorns. Roast the pepper in a dry frying pan over medium heat
- for 1 to 2 minutes until the aromas are released. Deglaze with a small ladle of pasta cooking water to stop the cooking process.
2 Cooking Pasta:
- Cook the Bucatini Caccese in a generous amount of moderately salted water. Cook the pasta for 2 to 3 minutes before the al dente cooking time on the package. The cooking water should become nicely starchy.
3 Making Cheese Paste (Crema):
- Place the finely grated Pecorino Romano in a bowl. Slowly add a small splash of warm (not boiling) pasta cooking water and whisk vigorously until a smooth, thick paste forms.
4 Risottare in the Pan:
- Transfer the bucatini directly to the pan with the roasted pepper. Add an extra ladle of cooking water and let the pasta cook for the last 2 minutes over medium heat, stirring until the moisture is absorbed.
5 Mantecare (The Secret):
- Remove the pan completely from the heat and let it cool for 10 seconds (too hot will cause it to split). Pour the Pecorino cream over the pasta. Shake and stir vigorously to create a creamy, glossy emulsion. Add a few more drops of cooking water if necessary.
6 Serving:
- Serve immediately warm on preheated plates. Finish with an extra twist of fresh black pepper and a pinch of Pecorino Romano.
The Secret of Nonna Kelvini
Prevent clumping:
Never cook the cheese over high heat! Pecorino is sensitive to extreme heat and will lose its volatile aromas, causing the proteins to clump together.
Always remove the pan from the heat source before adding the cheese cream for that perfect, velvety binding.
Make this recipe yourself with the authentic original ingredients from Southern Italy:
For the best results, use the authentic ingredients directly from our artisanal producers: