Bucatini Cacio e Pepe (5 Ingredients & Gluten Free)
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.
Servings: 4
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
Calories: 281kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 346mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 279IU | Calcium: 274mg | Iron: 1mg