06 Bucatini Cacio e Pepe

06 Bucatini Cacio e Pepe


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Cacio e Pepe sauce with 3-4 Tbsp Pasta water.  Warm the sauce over low heat.
  3. Drop the Bucatini into boiling salted water.  Allow to cook for about 2-2.5 minutes.  Let the water untangle the bundles, stir water to assist.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1-1.5 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Fresh herbs like minced chives, mint, or parsley
  • Most proteins or vegetables would be nice if you needed to add any, but classically this just gets a bit more pecorino!

Pasta: Semolina, Egg, Water, Salt

Sauce: Cacio de Roma Cheese, Water, Milk, Flour, Olive Oil, Black Pepper, Salt

Fresh handmade ravioli pasta.

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