–– 1 pound of pasta I use bucatini but you could use spaghetti – sea salt for the pasta water – 1 ½ teaspoons freshly ground black pepper – 2 ½ cups Pecorino Romano finely grated – 3 Tablespoons butter optional – boiling pasta water (1 cup or more reserved from the cooked pasta) –
Cook time: 10 min
How to make the creamy sauce? There is no heavy cream or milk in the sauce. The sauce is made with very starchy pasta water combined with the finely grated Pecorino.
Top tips for making the best cacio e pepe – Use Pecorino Romano DOP. Be sure to look for the authentic Pecorino so it won't clump up. - Bucatini is the best pasta, but spaghetti is also fine to use. - Reserve enough of the very starchy pasta water to use to thin the sauce, if needed.
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