This is basically the OG Adult Mac & Cheese, and one of my all-time favorite comfort foods.

Cacio e Pepe literally translates to “cheese and pepper”, and with just a handful of ingredients; it’s a front runner in my repertoire.

To make Cacio e Pepe, Pecorino Romano is mixed with starchy pasta water, butter and freshly cracked black pepper, to create a silky and creamy pepper sauce.

With just a handful of pantry ingredients and Pecorino Romano, this easy meal will never let you down!

This has become the dish I make when I return home rom traveling and want something quick & cozy. I tend to always have Pecorino in my fridge and this quick dinner requires no fresh produce. CHECK!

It’s important to **not** use pre-grated cheese because it clumps and won’t melt.

Two bowls of bucatini tossed in a Pecorino and pepper sauce. This is the original adult macaroni and cheese. Garnished with more finely grated Pecorino Romano and freshly ground black pepper.

Sacha Hirschfeld

Cacio e Pepe

This glorious pasta is basically the OG adult mac & cheese!

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Prep Time 2

Cook Time 14

Total Time 16

Servings: 2

Course: Pastas

Cuisine: Italian

Calories: 938

Ingredients Equipment Method Notes

Ingredients

8 oz bucatini may sub spaghetti
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 tsp freshly ground pepper coarse grind
1 ½ cups Pecorino Romano finely grated
kosher salt to taste and for pasta water

Equipment

1 large Dutch oven something wide enough to lay the bucatini down
1 grater
1 strainer
1 large skillet heavy-bottomed
1 pair of tongs

Method

Add 8-10 cups of water (enough to cover pasta) to a Dutch oven or pot wide enough to fit bucatini. The water will be very shallow because you want it to be as starchy as possible. This starchy water is critical in making the silky sauce that sticks to the pasta. Cover and bring to a boil. Uncover, stir in about 2 tbsp salt, return to a boil, then add bucatini. Cook pasta until just shy of being al dente (usually 2 minutes before package instructions), stirring frequently so pasta doesn't stick to the bottom.
While pasta is cooking, melt butter with olive oil in a large skillet over medium heat. Add pepper, then cook for 1-2 minutes to allow pepper to bloom; set aside until pasta is done cooking.
When pasta is just shy of al dente, reserve 1 1/2 cups pasta water, and strain pasta; set aside.
Slowly whisk in half of reserved pasta water into the pepper butter off of heat. Let stand for 3 minutes.
Gradually mix cheese into the buttery pasta water a little bit at a time until combined. Turn on heat to low and whisk constantly until cheese is melted and sauce is smooth.
Add half of the pasta to the sauce and toss to coat. Add remaining pasta and toss until evenly combined, adding additional pasta water a little at a time to loosen pasta and thin out the sauce.
Top with a sprinkling of finely grated Pecorino Romano and freshly cracked black pepper.

Notes

Do not use pre grated cheese; it will clump together and won’t melt.

Cacio e Pepe