Bucatini Cacio e Pepe dello Chef Alessio Da Prato

Bucatini Cacio e Pepe by Chef Alessio Da Prato

Bucatini cacio e pepe are a typical dish of traditional Roman cuisine with ancient origins. It is a simple recipe but with intense and decisive flavours. The origin of cacio e pepe dates back to the Roman Renaissance, when pasta was served in a mixture of pepper and cheese. Even today bucatini cacio e pepe are one of the most popular dishes of Roman cuisine, a combination of classic flavors that satisfy all palates. Follow our recipe and find out how to prepare this traditional dish making the most of all the ingredients.

Ingredients for 4 people
  • 350 g Bucatini
  • 200 g grated pecorino romano
  • 10 g Ground black pepper
  • Salt to taste


  1. Crush the peppercorns and grate the cheese by collecting it in a bowl

  2. Put the pecorino in a bowl with a few tablespoons of cold water and mix until you get a thick cream.

  3. In a hot frying pan, brown the dry pepper to toast it.

  4. Cook the pasta in abundant salted water, halfway through cooking the pasta move it into the pan with the pepper, then add a couple of ladles of cooking water and finish with the risotto technique.

  5. When the pasta is cooked, turn off the flame and add the Roman pecorino cream.

  6. Stir everything together until you get the desired cream (if the pasta is not very creamy you can add more pecorino romano until you reach the desired consistency).

  7. Serve the cacio e pepe pasta immediately on plates, adding a sprinkling of grated cheese and freshly ground pepper.

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Alessio Da Prato

Chef Alessio Da Prato brought the tradition of Italian cuisine to New York, cooking for various events such as the James Berard Foundation, Eataly and La Cucina Italiana, but today he has returned to his beloved Tuscany to teach foreigners all the taste and mastery of cooking Italian, her work of exporting Italianness to the world never ends!