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Bucatini Cacio e Pepe

A take on Alton Brown's Cacio e Pepe recipe with Bucatini pasta, Burlap & Barrel peppercorns, and all Pecorino Romano cheese.
Course Pasta
Cuisine Italian
Keyword Bucatini
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people



  • Combine pasta and salt in a high sided saute pan.
  • Add enough cold water to cover the pasta. Cover the pan if you have a lid. Bring to a boil over high heat.
  • When water reaches a boil, remove the lid and stir with a pair of tongs.
  • Decrease the heat to medium.  Make sure the pasta remains submerged. Only add more water if the pan looks dry.
  • While pasta is cooking, in a large mixing bowl combine the pepper, olive oil, cheese. You can save a little bit of these cheese if you want for topping of the pasta at the end. 
  • Combine the ingredients until they form a thick paste and set aside. 
  • After 5 minutes of simmering, ladle a cup of the water into a measuring cup. 
  • Start with a ¾ cup and slowly drizzle the bowl with the cheese. Combine until smooth. If too clumbly you can add more of the water. 
  • At about the 10-12 minute mark, the pasta should be al dente. Check frequently for doneness. 
  • Using tongs, remove the pasta from the pan, allowing it to drain in midair for a few seconds before adding it to the mixing bowl. 
  • Stir vigorously with the tongs for 2 minutes. It may look like it’s not going to come together, but give it time and a lot of force. If it’s still too clumby add more cooking water. 
  • Serving pipping hot!