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Fork lifting a bite of Cacio e Pepe spaghetti with black pepper, cheese shavings, and cherry tomato.

Cacio e Pepe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
This isn’t your traditional cacio e pepe — our version features slow‑melted garlic butter, aged Pecorino Romano, and black pepper tossed with bucatini, finished with bacon crumble & tomato brightness. Comfort food, upgraded.
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Cacio e Pepe

Ingredients
  

  • 8 oz bucatini
  • 1 stick unsalted butter
  • 2 tablespoons minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup pasta water
  • 5.5 oz finely grated Pecorino Romano
  • Bacon bits, for garnish
  • Cherry tomatoes, for garnish

Method
 

  1. Bring a pot of salted water to a boil.
  2. Add bucatini and cook until 80% done (slightly under al dente). Reserve ¼ cup of pasta water for later.
    8 oz bucatini
  3. In a large skillet, melt the butter over medium-low heat.
    1 stick unsalted butter
  4. Add garlic, salt, and black pepper. Sauté until fragrant — about 1 minute.
    2 tablespoons minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper
  5. Add the cooked bucatini and reserved pasta water into the skillet. Toss to coat.
    ¼ cup pasta water
  6. Sprinkle in half the Pecorino Romano, tossing quickly to melt and emulsify.
    5.5 oz finely grated Pecorino Romano
  7. Turn off the heat, then add the remaining cheese.
  8. Continue tossing until smooth and creamy — the sauce should cling to the pasta without clumping.
    Bacon bits, Cherry tomatoes

Notes

  1. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  2. Reheat: Warm gently in a skillet with a splash of water, milk, or cream to loosen the sauce.
  3. Freezer: Freeze in individual portions up to 1 month. Thaw in the fridge and reheat gently.