Cacio e Pepe with Fresh Bucatini & Pecorino


Jun 08, 2021


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Put on your chef’s hat and enjoy this deliciously cheesy staple at home.

This grown-up and stripped-down version of Mac and Cheese is one of the most basic yet most popular pastas there is. Why? Because in just a few easy steps (plus freshly cracked black pepper), you can put on your chef’s hat and make something incredibly delicious.

2 Servings

Cook Time: 20 min


  • ½ lb fresh spaghetti(we’re partial to bucatini)
  • 2 tbs butter, divided
  • 1 tbs olive oil
  • 1 tsp or more coarse, freshly ground black pepper
  • ¾ cup freshly grated pecorino
  • ¾ cup freshly grated parmesan



Step 1

Bring a pot of well-salted water to boil. Add your pasta, cooking until al dente(tender but firm to the bite). If you’re using fresh pasta, watch carefully(and taste often), so it doesn’t overcook. It should cook perfectly in just 1-3 minutes.

Step 2

Remove your pasta from the heat. Reserve about a cup of pasta water by either removing your pasta from the water with tongs or placing a mug under your colander as you drain it.

Step 3

Melt 1 tbs of butter and oil in a pan and add at least 1 tsp black pepper and toast for 1 minute. Add 2/3 cup of your reserved pasta water and bring it to a simmer. Add the addition 1 tbs of butter and use your tongs to add pasta to the pan.

Step 4

Reduce heat to low and add cheeses. Mix well with tongs until the cheese melts and pasta is well coated. If the sauce is too thick, add more pasta water. Transfer pasta to bowls, sprinkling additional grated cheese on top and serve.

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