Bucatini Cacio E Pepe

This Bucatini Cacio E Pepe recipe is so incredibly easy to make! Hearty bucatini pasta in a creamy, cheesy, peppery sauce with peas and any other vegetables you like. This delicious vegetarian dinner can be made in just 20 minutes and is perfect for any night of the week!

Course Dinner, Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 634kcal

Author Christine McMichael

Ingredients

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

Instructions

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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Nutrition