Bucatini Cacio e Pepe

Bucatini with Pecorino and Black Pepper

Bucatini Cacio e Pepe

Meet my friends, Bucatini Cacio and Pepe. Cacio is pale white, from the countryside outside of Rome. Pepe is black as night, of mysterious origins. Their relationship is still taboo in most of America. As a matter of fact, I’ve never seen them together outside of New York (where there is a restaurant named in their honor). If they ever were to make it down South, who knows what the reaction would be…  Oh my!

Actually, this should come as no surprise because one in the relationship is very salty and the other very peppery, and together, they can be downright explosive — a real shock to the senses for the unfamiliar. Now in Rome, where minds are more open, Cacio and Pepe can be found on almost every corner, like Dolce & Gabbana. Usually seen with their friends, Spaghetti and Tonnarelli, they make everyone happy. We can only hope that someday Bucatini Cacio and Pepe will be fully accepted in America.

Buon Appetito!
Edwin

Learn more about Black Pepper

If Cacio e Pepe has won you over, wait until you taste it in the trattorias of Rome. I lead private culinary tours through the city where dishes like this one were born — plan your trip at Garrubbo.com.

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The Recipe

Serves 4-6 Total time 30 minutes

Units Scale

Ingredients

  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons coarsely ground black pepper
  • 1 pound bucatini (or spaghetti)

Tap an ingredient or a step to cross it off as you go.

Directions

  1. Bring a large pot of salted water to boil.
  2. Add the Pecorino to a bowl.
  3. Cook the pasta, draining it 2 minutes before the package time. Just before it’s ready, mix a little of the hot cooking water into the Pecorino to form a thick paste. Stir in the pepper.
  4. Before draining, set aside some of the cooking water, in case the pasta seems dry later. Add a little of it to a large skillet over low heat, so the pasta won’t stick.
  5. Drain the pasta and add it to the skillet, tossing with a splash of reserved water until al dente. Turn off the heat, then add the Pecorino paste and toss, adding more water as needed until creamy.
  6. Serve immediately. Add more pepper to taste.

The Wine

Which wine do I pair with this recipe?

  • White: Orvieto (Grechetto) or Vermentino
  • Red: Chianti Classico
Why these wines

Notes from the table

  1. When in Roma I always order Cacio e Pepe!There is a great little hole in the wall place in the San Giovani neighborhood that I always stop in for this dish, perfetto! When home here in Santa Fe, New Mexico, I make it on a weekly basis, just as you have written, that of the way true Roman’s make it! I get my pecorino formaggio from whole foods, always buying the real stuff, not the Americanized Romano!! YukkkKKK!!

    Buon appetito!Thanks for sharing, grazie!

    Reply

  3. Really love your recipes.

    My cousin sent me this recipe from Rome, right before I could no longer eat “fat” so was never able to make it. I hope soon I can start eating normally again!

    Watched them make this the other morning on an Italian cooking show on RAI. Interesting way – they added the water to the cheese and pepper in a small bowl and make a “Cremina” and then added it to the spaghetti. It amalgamated beautifully.

    Reply

  4. Ed, we just made this tonight. Simple, but delicious. I am a pepper fiend that the rest of my family looks at askance. So for me it was five stars (also I cooked it mostly and to quote every dish my wife Claudia ever makes “I think that was very good” she says at which point I add “If I don’t say so myself.” LOL). Beyond the taste, so happy and glad you have found your passion and a way to express it. It delights me.

    Reply

    • Hi Rick,
      Thanks so much for the note!! And i hope you liked the pasta… one of my favorites. Yes, very happy writing about pasta….
      hope you’re well, lets catch up soon,
      Ed

      Reply

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