Uncle Cheese Recipe Library

Cacio e Pepe

Classic Roman pasta with Pecorino Romano and black pepper, maintained inside the hosted Uncle Cheese recipe library as a canonical Vegetarian page.

Vegetarian Pasta Responsive Canonical page

Cacio e Pepe

Classic Roman pasta with Pecorino Romano and black pepper.

Yield: 2–4 servings
Style: Vegetarian pasta
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Ingredients

Pasta
  • 8 oz dried bucatini or spaghetti
  • Water, for boiling
  • Salt, for pasta water
Sauce
  • 2 tbsp unsalted butter
  • 1/2 cup freshly grated Pecorino Romano, plus more for garnish
  • 1/2 tsp cracked black pepper, toasted
  • 2/3 cup reserved pasta water

Method

  1. Bring a large pot of water to a boil. Salt the water and cook pasta until al dente, 6 to 8 minutes.
  2. Drain pasta, reserving 2/3 cup pasta water.
  3. Return pasta to the pot or place in a large skillet over low heat.
  4. Add reserved pasta water and butter. Toss until butter just melts.
  5. Add Pecorino Romano and toasted black pepper. Toss until the cheese melts and a smooth creamy sauce forms.

Finish + Service

  • Top with more grated Pecorino Romano.
  • Serve immediately while hot and creamy.
Uncle Cheese hosted recipe page — Cacio e Pepe is maintained inside the responsive recipe library.