This post may contain affiliate links. Please read our disclosure policy.
Bucatini cacio e pepe is a creamy Roman pasta made with bucatini noodles, grated pecorino romano cheese, starchy pasta water, butter, and cracked black pepper. This gluten-free version uses Jovial bucatini for a simple, comforting twist on the classic.
Mary’s Notes: If you’ve never tried bucatini cacio e pepe, you’re in for something truly special. This dish uses just a few simple ingredients-but when treated right, they transform into the creamiest, cheesiest, peppery pasta you’ll ever twirl onto your fork.
Why You’ll Love This Recipe
This recipe is cozy, comforting, and full of flavor, but it's also incredibly approachable-even for beginners or anyone making cacio e pepe for the first time. The combination of pecorino romano cheese, black peppercorns, and starchy pasta water creates a silky, restaurant-worthy sauce with no cream needed.
I used Jovial gluten-free bucatini, and the result was every bit as satisfying as the traditional wheat version. The thick noodles hold up beautifully, even with tossing, and the sauce clings to each strand like magic. For best results, be sure to grate your cheese fresh-pre-grated cheeses tend to clump and melt unevenly.
If you've loved my Easy Marry Me Chicken Pasta or Sausage Broccolini Pasta, this one brings that same cozy, carb-loving comfort-just with fewer ingredients and a sharper, saltier bite.
Ingredients You'll Need
Here's what goes into this deceptively simple dish:
- Bucatini pasta: A thicker, hollow spaghetti-like noodle that soaks up the sauce beautifully. I like to cook it in a little less water than usual so the starch concentrates. That extra starch gives the sauce its velvety hug. I used gluten-free bucatini from Jovial Foods.
- Pecorino Romano cheese: Freshly grated cheese is non-negotiable here. Use a Microplane to turn it into fluffy snow, then whisk it with a splash of hot-but-not-boiling-pasta water before it ever hits the pan. The cooler water keeps the cheese from clumping and jump-starts a glossy emulsion.
- Butter: A tablespoon or two stirred in with the pepper tames the heat of the pan and adds a subtle, silky richness. It's the little secret that keeps your sauce shiny all the way to the last forkful.
- Freshly cracked black pepper: The star ingredient! If you want, toast the peppercorns in your dry skillet for 30 seconds. They'll start to pop and smell citrusy.
- Reserved starchy pasta water: This is the secret to that glossy, cheesy sauce without any cream. Scoop out a mugful right before you drain the pasta-this is when the water is at peak starchiness. Let it cool off the boil for a few seconds, then use it to marry the cheese and pasta.
How to Make Bucatini Cacio e Pepe
Step 1: Boil a large pot of water and cook the bucatini slightly al dente. I cooked Jovial's gluten-free version for 5 minutes. Reserve 1 cup of pasta water, then drain.
Step 2: In a large skillet over medium heat, combine the cooked pasta, butter, and reserved water. Toss until the butter melts completely.
Step 3: Turn off the heat. Add the ground pepper and freshly grated cheese, tossing quickly and constantly until the cheese melts and a smooth sauce forms.
Step 4: If needed, turn the heat back on low and add a small splash of water to loosen the sauce. Serve immediately with extra cheese and black pepper on top.
If you're looking for another ultra-creamy option, don't miss my Gluten-Free TikTok Spaghetti Alfredo or Chicken and Broccoli Alfredo (No Cream) for dinner ideas that the whole family will love.
Tips for the Creamiest Sauce
- Use freshly grated cheese-avoid pre-grated versions, which often contain anti-caking agents that prevent smooth melting.
- Don't overheat the cheese. Add it off heat to prevent clumping.
- Start with less water. You can always add more if your sauce feels too thick.
- Gluten-free pasta tip: Toss gently and avoid overcooking, especially if using Jovial bucatini.
Make It Your Own
One of the best things about this simple dish is how adaptable it is. Whether you’re looking to boost the protein, switch up the cheese, or add a little extra texture, here are a few easy ideas:
- Add veggies: Toss in some sautéed mushrooms, roasted garlic, or peas for extra depth and color.
- Add protein: Top with sliced grilled chicken or shrimp for a heartier dinner.
- Make it dairy-free: Use a plant-based butter and dairy-free parmesan-style cheese. Just be aware that some dairy-free cheeses melt differently, so go low and slow with the heat.
This recipe works best when kept simple, but don't be afraid to make it your own.
Serving Suggestions
Serve this with a crisp side salad or gluten-free crusty bread for a complete Italian-inspired meal. It also pairs beautifully with roasted vegetables or grilled chicken if you’d like to add protein.
How to Store and Reheat
This pasta is best served fresh, but if you have leftovers, here's how to save and reheat them for best results:
- Store: Let the pasta cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Reheat: Add a splash of water or a knob of butter to a large skillet, then warm the pasta gently over medium heat, tossing constantly to re-emulsify the sauce.
- Avoid the microwave: It can cause the cheese to separate and the noodles to dry out.
Pro tip: If your sauce breaks, a little pasta water and gentle stirring will usually bring it back together.
Recipe FAQs
Yes, but the flavor will be less sharp. If you go this route, consider mixing in a little extra salt and pepper.
Clumping usually happens when cheese is added to overly hot pasta or when it hasn't been grated finely. Try lowering the heat and grating cheese yourself.
Traditionally, no-but this version uses certified gluten-free bucatini pasta, so it's fully gluten-free friendly.
Mostly! Store leftovers in an airtight container, and reheat with a bit of water or butter to bring the sauce back to life. The texture may not be as silky, but the flavor is still fantastic.
This bucatini cacio e pepe recipe is proof that you don't need fancy ingredients or complicated steps to make something truly crave-worthy. Whether you're cooking for your family, yourself, or planning an Italian night at home, this simple dish delivers bold flavor with minimal effort.
Looking for more gluten-free comfort food? Try my Easy Marry Me Chicken Pasta next!
Try More Gluten-Free Pasta Recipes
- Easy Marry Me Chicken Pasta
- Boursin Chicken Pasta
- Sausage Broccolini Pasta
- TikTok Viral French Onion Pasta
Bucatini Cacio e Pepe (5 Ingredients & Gluten Free)
Equipment
- cheese grater
Ingredients
- 12 oz gluten free bucatini, I like Jovial Foods brand
- 1 cup freshly grated pecorino romano
- 1 cup reserved pasta water
- 2 tbsp butter
- 1 tsp freshly cracked black pepper
Instructions
- Cook pasta slightly al dente (I did 5 minutes for the Jovial pasta but this will vary for other brands) and reserve 1 cup of pasta water before draining.
- To the same pan or a new skillet, add the cooked pasta along with the butter and reserved water over low heat. Toss until the butter is just melted. Turn off the heat and stir in the cracked black pepper and grated cheese.
- Toss until a creamy sauce forms. Turn the heat back on low if needed. Serve with more pepper and freshly grated cheese on top and enjoy!
Notes
- Use freshly grated cheese-avoid pre-grated versions, which often contain anti-caking agents that prevent smooth melting.
- Don't overheat the cheese. Add it off heat to prevent clumping.
- Start with less water. You can always add more if your sauce feels too thick.
- Gluten-free pasta tip: Toss gently and avoid overcooking, especially if using Jovial bucatini.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
