Saturday, July 20 2024

A symphony of simplicity and flavor, this recipe celebrates the marriage of al dente pasta, the creaminess of Pecorino Romano cheese and the aromatic note of freshly ground black pepper.

Originating on the streets of Rome, this timeless dish embodies the essence of Italian cuisine with its simple yet exquisite combination of ingredients.





  • 14 ounces bucatini (or spaghetti)
  • 7 ounces grated Pecorino Romano cheese
  • 1-2 teaspoons freshly ground black pepper
  • Salt to taste



  1. Preparation of ingredients:
    • Bring a pot of salted water to a boil.
    • Grate the fresh Pecorino Romano cheese.
  2. Cooking the pasta:
    • Add the bucatini (or spaghetti) to the boiling salted water and cook according to the package instructions until al dente.
  3. Preparing the seasoning:
    • While the pasta is cooking, mix the grated Pecorino Romano cheese and freshly ground black pepper in a bowl. Make sure to have a good amount of pepper for that characteristic flavor.
  4. Creating the sauce:
    • When the pasta is almost ready, reserve about half a cup of pasta cooking water and drain the pasta.
    • In a large skillet, add about half a cup of pasta cooking water and bring it to a gentle boil.
    • Add the drained bucatini to the skillet and mix well.
    • Gradually add the Pecorino and pepper mixture, continuing to stir vigorously. Add more pasta cooking water if needed to achieve a creamy consistency.
    • Keep stirring until the cheese has completely melted, and a creamy sauce has formed.
  5. Serving:
    • Serve the Bucatini Cacio e Pepe immediately, garnishing with additional black pepper if desired and a generous sprinkle of grated Pecorino.

This dish is simple yet rich in flavor, utilizing the creaminess of the cheese and the kick of black pepper to create a delicious dining experience.

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