What is the best pasta for Cacio e Pepe?

Traditionally, tonnarelli is used in Rome, but bucatini is my favorite for home cooking. It’s thick, satisfying, and the hollow center holds onto the cheesy sauce beautifully. You can also use spaghetti, linguine, or even rigatoni if that's what you have on hand.

Can I make Bucatini Cacio e Pepe without Pecorino Romano?

Yes! While Pecorino Romano gives this dish its classic sharp flavor, you can substitute it with Parmesan or a mix of Parmesan and Asiago. Just note that Parmesan is milder and less salty, so you may want to adjust seasoning to taste.

Why did my cheese clump instead of melting?

This is super common when making Cacio e Pepe for the first time. The two biggest reasons are: The pan was too hot when you added the cheese The cheese wasn’t finely grated enough To prevent clumping, remove the pan from direct heat before adding the cheese and stir quickly with a splash of hot pasta water to create a smooth emulsion.

Can I make Bucatini Cacio e Pepe gluten-free?

Absolutely. Just swap the bucatini with your favorite gluten-free pasta . I recommend a rice or corn blend that holds its shape well and doesn’t get gummy. The sauce comes together the same way.

Bucatini Cacio e Pepe Simple Cheesy Pasta Magic

Description

A creamy, peppery, cheesy Roman pasta classic made with just a few ingredients—quick enough for weeknights, comforting enough for slow dinners.

Ingredients

Scale

1 lb bucatini pasta (or thick spaghetti)
2 teaspoons fresh cracked black pepper
3 garlic cloves, grated
1 cup freshly grated Pecorino Romano cheese
½ cup freshly grated Parmesan cheese
¼ to 1 cup hot pasta water (reserved from cooking)
Fresh chopped parsley (optional garnish)
Extra Pecorino and cracked pepper for topping

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Instructions

Bring a large pot of well-salted water to a boil. Add bucatini and cook for 9 minutes until almost al dente. Reserve at least 1 cup of pasta water—do not drain pasta.
In a large frying pan over medium heat, toast the cracked pepper for 2 minutes until fragrant. Add grated garlic and sauté for 1 minute.
Pour ½ cup of hot pasta water into the pan with the pepper and garlic. Stir to combine.
In a bowl, mix Pecorino Romano and Parmesan with ¼ cup of hot pasta water. Stir until a smooth paste forms. Add more water if needed to reach a creamy texture.
Using tongs, transfer cooked pasta into the pepper mixture. Add another ½ cup pasta water and stir vigorously for 2–3 minutes until the sauce thickens.
Turn off the heat but leave the pan on the warm burner. Add the cheese mixture and toss until pasta is fully coated in a creamy sauce. Adjust with more cheese, water, or pepper as needed.
Serve immediately, garnished with chopped parsley, extra Pecorino, and a twist of cracked pepper.

Notes

Use freshly grated cheese and cracked pepper for the best flavor. Keep heat moderate when adding cheese to avoid clumping. Prep everything before cooking—this dish moves fast!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 2g
Sodium: 550mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 20g
Cholesterol: 35mg