Cacio e Pepe Pasta


Prep Time: 20 minutes

Serves: 2


  • Kosher Salt
  • 6 oz. Bucatini or Spaghetti
  • 3 tbsp. Unsalted Butter
  • 1 tsp. Freshly Cracked Black Pepper
  • 1 cup Finely Grated Pecorino Romano


  1. Cook pasta according to package (be sure to season pasta water with salt).
  2. Drain, reserving 1 cup of pasta cooking water.
  3. Melt 2 tablespoons of butter in a large heavy skillet over medium heat.
  4. Add pepper and cook, swirling pan until toasted; about 1 minute.
  5. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
  6. Add pasta and remaining butter.
  7. Reduce heat to low and add Pecorino, stirring and tossing until cheese melts and sauce coats the pasta.
  8. Cook until pasta is al dente (add more pasta water if sauce seems dry).
  9. Transfer pasta to warm bowls and serve.