Bucatini Cacio e Pepe with Black Pepper Cream
A rich, peppery Roman pasta dish featuring bucatini tossed in a luscious Pecorino and black pepper cream sauce. This italian-inspired pasta ready in about 20 minutes pairs bucatini pasta, extra virgin olive oil, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz bucatini pasta
- 2 tbsp extra virgin olive oil
- 2 tsp freshly ground black pepper
- 3 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 1/4 cups grated Pecorino Romano cheese
- 1 tbsp kosher salt
Instructions
- Step 1: Bring a large pot of salted water with 1 tbsp kosher salt to a boil. Add 12 oz bucatini and cook for 9-10 minutes until al dente. Reserve 1 cup pasta water and drain.
- Step 2: While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 tsp freshly ground black pepper and toast for 1 minute until fragrant.
- Step 3: Reduce heat to low, add 3 tbsp unsalted butter and 1/2 cup heavy cream to the skillet, stirring until the butter melts and the mixture is hot but not boiling.
- Step 4: Add the drained bucatini to the skillet along with 1 1/4 cups grated Pecorino Romano cheese, tossing quickly to coat the pasta. Add reserved pasta water 1/4 cup at a time as needed to create a creamy sauce that clings to the pasta.
- Step 5: Season with 1 tbsp kosher salt to taste, toss for 1 minute until the sauce thickens and coats the back of a spoon. Serve immediately with extra Pecorino if desired.
Frequently asked questions
How long does Bucatini Cacio e Pepe with Black Pepper Cream take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bucatini Cacio e Pepe with Black Pepper Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bucatini pasta from drying out.
Can I substitute ingredients in Bucatini Cacio e Pepe with Black Pepper Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bucatini Cacio e Pepe with Black Pepper Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bucatini Cacio e Pepe with Black Pepper Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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