Print Recipe

Bucatini Cacio e Pepe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories 487 kcal


  • 12 oz spaghetti 1 package of bucatini or spaghetti
  • 3 tbsps unsalted butter 3 tablespoons unsalted butter
  • 1 tsp cracked pepper 1 teaspoon coarse grind fresh cracked pepper
  • 1 cup pecorino cheese 1 cup finely greated pecorino cheese
US - Metric


  1. Bring a large pot of salted water to a boil and cook the pasta according to packaging direction to “Al Dente”

  2. Reserve ¾ cup of the cooking water and drain the pasta.

  3. Meanwhile melt two tablespoons of butter in a large skillet over medium heat. Add the pepper and cook, swirling the pan until the butter melted and the pepper is slightly toasted. Add half of the reserved pasta water to skillet and bring to simmer.

  4. Add pasta and remaining butter. Reduce the heat to low and add pecorino cheese stirring and tossing with tongs until melted. Add more pasta water if sauce seems dry.

  5. Transfer to a bowl and serve hot.

Nutrition Facts
Bucatini Cacio e Pepe
Amount Per Serving
Calories 487 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 48mg 16%
Sodium 306mg 13%
Potassium 211mg 6%
Total Carbohydrates 64g 21%
Dietary Fiber 2g 8%
Sugars 2g
Protein 19g 38%
Vitamin A 7.3%
Calcium 28.6%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.