This deliciously creamy, cheesy pasta dish is so beautiful in its simplicity and can be on the dinner table in 30 minutes or less. It’s an ancient Roman pasta dish that has held up over time due to its uncomplicated ingredients and naturally amazing flavor.

--Bucatini --Black peppercorns --Pecorino Romano

Ever made pasta with bucatini? It's kind of fun! PS Save some pasta water. 

Freshly cracked pepper is the key to this recipe. 

Bucatini pasta is the name of the pasta used for this dish. It’s a thick noodle similar to spaghetti, with the smallest hole in the center that allows the dreamy sauce to melt into every crevice.

The cheese used in this dish is Pecorino Romano, which comes from sheep’s milk and has been around since 3,000 BC

The name, Cacio e Pepe, translates to “cheese and pepper”– two simple yet delicious ingredients.

It’s important to add salt to your pasta water but NOT to the sauce. A little bit of salted water is just the right amount of salt for this creamy pasta sauce.

Recipe Tip

The authentic Cacio e Pepe Recipe is still the best. No butter or olive oil are needed, and the starchiness of the pasta water makes the sauce just the right texture. It’s such a simple dish, what’s not to love?

Never use pre-grated or pre-shredded cheese. It will not melt well and your sauce will not get the desired texture.


The Foreign Fork 

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