Bucatini Cacio E Pepe Recipe
Bucatini Cacio E Pepe on repeat! I love how quickly and easily this delicious pasta comes together for busy weeknights. It’s simple and perfect for picky eaters, while still being so full of flavor and cheesy goodness. Every bite truly tastes incredible and that creamy sauce just melts in your mouth. Sometimes you just need a big bowl of pasta, and this Bucatini Cacio E Pepe recipe does not disappoint!
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What is Bucatini Cacio E Pepe?
Bucatini Cacio E Pepe is a variation of the classic cacio e pepe dish, where bucatini pasta is used instead of spaghetti. The name “cacio e pepe” translates to “cheese and pepper”, making it a mouth-watering and popular option for a quick and easy pasta dinner during busy weeknights!
You only need 8 simple ingredients for this easy recipe!
Bucatini Pasta – This recipe is centered around bucatini pasta. However, spaghetti can be used instead!
Olive Oil – The rich flavor of extra virgin olive oil is a must for this pasta dish. Another option is to use a little melted butter!
Parmesan Cheese – Grated parmesan cheese adds a rich, cheesy flavor!
Pecorino Romano Cheese – The grated pecorino romano cheese in this recipe adds a delicious, salty flavor. If you are unable to find this type of cheese at your local grocery store, feel free to use the same amount of grated parmesan cheese instead!
Salt – A tiny bit of salt brings this pasta recipe together.
Coursely Ground Pepper – The coarsely ground pepper is a total must for cacio e pepe! It truly brings this pasta dish to life and adds depth, along with that warm, peppery flavor.
Pasta Water – Be sure to reserve a little bit of starchy pasta water while cooking the pasta for later on in the recipe process!
Peas – I have to have some sort of vegetable in my pasta, so I added frozen peas for nutrition and added protein. Canned peas work, too, as long as they are drained and added in at the very end of the process!
How to Make Cacio E Pepe With Bucatini Pasta
The BEST weeknight pasta dinner in just 20 minutes! Here’s how to make Bucatini Cacio E Pepe in 5 easy steps:
- Cook the pasta al dente, according to package directions in a large pot of water.
- “Toast” the pepper in olive oil in a large skillet.
- Add the parmesan and pecorino romano cheese, salt, and pasta water.
- Add in the cooked pasta and toss until the cheese is melted.
- Add frozen peas and cook until warm!
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While Bucatini Cacio E Pepe is best served fresh, leftovers can definitely be stored and reheated for later! To store in the refrigerator, let cool and place in an airtight container for 3-4 days. To store in the freezer, let the pasta cool in an airtight container in the fridge without the lid for 1 hour, then add the lid and move to the freezer for up to 3 months!
More Healthy Pasta Recipes
- Healthy Chicken Broccoli Pasta Casserole
- Spicy Vodka Ham Pasta
- 10-Minute Avocado Pasta
- Creamy Salmon Pasta Recipe
- Chicken Tomato Pesto Burrata Pasta
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Bucatini Cacio E Pepe
- 12 ounces Bucatini pasta
- 1/3 cup olive oil
- 2 teaspoons coarsely ground black pepper
- 3/4 cup grated parmesan cheese
- 1/2 cup grated pecorino romano cheese
- 1/2 teaspoon salt
- 1/3 cup pasta water
- 1 cup frozen peas
- Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions. Be sure to reserve 1/3 cup of pasta water.
- Add olive oil to a skillet and “toast” the pepper over low heat, just for about 30 seconds to make it very fragrant and flavorful.
- Add in the parmesan cheese, romano cheese, salt, and pasta water.
- Add in the cooked pasta and cook over low heat for just a minute or so until the cheese is melted.
- Stir in the peas and cook until warm. Enjoy!
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