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If there’s one thing I know about throwing dinner parties, it’s that you can never go wrong with serving pasta! This bucatini cacio e pepe with fried shallots has just 5 ingredients for an elevated twist on the classic Roman dish. It’s ridiculously easy to make, comes together in minutes, and is beyond creamy and cheesy. Make it as a main meal or side dish – it’s the best!

Two white plates with bucatini cacio e pepe on a tan counter next to glasses of white wine and brown bowls of pepper and fried shallots.

My girls’ night dinner party menu always includes the following: pasta, a big salad, pesto garlic bread, and a few bottles of wine. It’s low-key, it’s elegant, and everyone leaves your house in carbo-loaded bliss. I mean, what more could we want out of a cozy night at home with friends?

But an elegant dinner doesn’t have to be hard, as evidenced by cacio e pepe. This pasta has just two main ingredients – pepper and Pecorino Romano – which might sound like it’s just noodles with parm but it’s so much deeper than that.

The first time I had cacio e pepe was in culinary school. But it was also my go-to dish when I visited Rome a few years ago! Cacio e pepe is a Roman pasta dish that literally translates to “cheese and pepper”. And in this version, we’re taking it up a notch with crispy fried shallots. It’s not traditional by any means, but a few years ago, I had this pasta with fried garlic at a restaurant and it was unreal. So I decided to make it with my go-to allium – shallots!

Light some candles, put on a cute little dress, and text your friends. We’re having pasta night!

Also, if you’re looking for even more pasta recipes, try spicy bucatini carbonara, this uber creamy marry me chicken pasta, or my go-to pork ragù with gnocchi. They’re all amazing!

5 ingredients (+ variations!)

Brown bowls of pasta, pepper, fried shallots, and Pecorino Romano on a tan counter.

Yes, this pasta only takes 5 ingredients but they make for lots of good flavor! First off, you want pasta. Bucatini is most traditional but spaghetti works too. You’ll also need freshly-cracked black pepper, Pecorino Romano, store-bought or homemade fried shallots, and Morton’s Kosher salt.

You 100% need to use freshly-grated Pecorino Romano! Pre-shredded cheese has additives that will make the sauce clump up.

Bronze-cut bucatini

Pasta on a tan counter.

Bucatini is the traditional pasta shape in this recipe. And it’s definitely my fave! Bucatini is similar to spaghetti but it’s a bit thicker and has a little a hole running through the center. It’s basically a long tube which is perfect cause it picks up all of the cheesy sauce!

I also recommend using bronze-cut pasta (sometimes called bronze die cut) if you can find it. Bronze-cut pasta has a coarser texture which picks up even more sauce. So lovely!

How to make perfect cacio e pepe

This recipe for authentic cacio e pepe is the one I learned how to make when I was in culinary school. I’ve used this method for almost 10 years and it honestly couldn’t be easier! It’s totally foolproof.

Three steps to boiling pasta. In photo 1, pasta is in a white pot. In photo 2, the pasta is boiled. In photo 3, the pasta is in a colander and a hand is using a mug to scoop water out of the pot.
Bring a big old pot of heavily salted water to a boil. Add the pasta and cook it 1-2 minutes shy of al dente. Drain the pasta but don’t dump out the starchy pasta water! You’ll need at least 2 cups.

Make sure not to use too much water when you boil the pasta! We want the pasta to cook in a small amount of water so it gets very starchy and flavorful.

Three steps to making cheese and pepper sauce. In photo 1, a white pot of pepper is on a tan counter next to bowls of pasta and cheese. In photo 2, the pot has water in it. In photo 3, a hand is stirring pasta into the sauce.
Cook the pepper over medium heat until it’s toasty and then stir in some of the starchy pasta water. Toss the pasta in the mixture until it’s well-coated in the sauce.

For extra shallot flavor, feel free to add about 1-2 Tablespoons of the leftover frying oil to the pan along with the pepper. Let the pepper bloom in the oil for about 1 minute. So delicious!

Three steps to making bucatini cacio e pepe. In photo 1, a brown bowl of cheese is on a tan counter next to a pot of pasta and a colander. In photo 2, the cheese is on top of the pot of pasta. In photo 3, a hand uses a spoon to stir the pasta.
Combine the cheese with some leftover pasta water. Add it to the pasta and quickly toss everything together until the sauce is glossy. Top with fried shallots & enjoy!

If the sauce is too thick, add more starchy pasta water a splash at a time. It should be the consistency of heavy cream!

A stoneware plate of bucatini cacio e pepe with fried shallots on a tan counter next to glasses of white wine and a brown bowl of fried shallots.

Prevent cheese clumps

The difference between ridiculously good C&P and bummer C&P all lies in the technique. There are a lot of things that can lead to clumpy cheese. So let’s avoid it with these tips!

  • Use freshly-grated cheese – this is an absolute must and my #1 trade secret. Pre-shredded cheese has additives that will make the pasta clumpy.
  • Temper the cheese – this made the biggest difference when I was testing this recipe. (And trust me, I’ve tested it many times!) Adding a small splash of water to the cheese helps warm it up a little so it easily melts into the pasta. It should be the consistency of a thick paste.
  • Stir the cheese off heat – don’t worry, the leftover heat from the pot and pasta will help the cheese melt beautifully. If it’s not melting after a few minutes, return the pan to the heat on the lowest setting and stir constantly until the sauce is creamy.

Store & reheat leftovers

To be honest, this is one of those dishes that is just better day-of. The pasta will dry out a little bit once you put it in the fridge. It’s not necessarily bad, just not as good as when it’s fresh out of the pot! But, if you do have leftovers, store them in an airtight container and refrigerate them for up to 3 days.

To reheat the pasta, I would save some of the starchy pasta water! Just add a splash to the pasta and microwave for 1-1 1/2 minutes. Or, you can reheat it over medium-low heat in a pan with a splash of pasta water. Stir often until the sauce is the consistency of heavy cream.

Definitely don’t store the pasta with the fried shallots. They will get soggy in the fridge!

A green and white pan with bucatini cacio e pepe on a tan counter next to white wine and brown bowls of pepper and fried shallots.

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The Best Bucatini Cacio e Pepe with Fried Shallots

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
If there's one thing I know about throwing dinner parties, it's that you can never go wrong with serving pasta! This bucatini cacio e pepe has just 5 ingredients – pasta, black pepper, salt, Pecorino Romano, and fried shallots – for an elevated twist on the classic Roman dish. It's ridiculously easy to make, comes together in minutes, and is beyond creamy and cheesy. Make it as a main meal or side dish – it's the best!
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Ingredients

Cacio e Pepe

  • 1 pound bucatini or spaghetti (454 grams)
  • Kosher salt, to taste
  • 2 1/2 teaspoons freshly-ground black pepper
  • 2 cups freshly-grated Pecorino Romano, plus more for garnish (140 grams)
  • Fried shallots, for serving (optional)

Equipment

  • Box grater
  • Dutch oven or large pot
  • Colander

Instructions 

  • Fill a large pot with just enough water to cover the pasta. Add a good amount of salt – the water should be as salty as the sea. Bring the water to a boil and add the bucatini. Boil the bucatini until it's 1-2 minutes shy of al dente, according to package directions. Before you drain the bucatini, use a mug to save at least 2 cups (480 milliliters) of the starchy pasta water.
  • After draining the pasta, carefully dry the pot, and return it to the stove over medium heat. Add the freshly-cracked black pepper and toast it for about 1 minute, shaking the pan often.
  • Stir in 1 cup (240 milliliters) of the starchy pasta water to make a smooth sauce. Add the bucatini and stir it until the pasta is al dente and well-coated with the sauce. Remove the pot from the heat.
  • Add a splash of starchy pasta water to the Pecorino Romano and stir until you have a thick paste. Spoon the cheese paste evenly over the top of the pasta and let it sit for about 1 minute. Then, quickly stir the cheese mixture into the pasta until the sauce is smooth and silky. Add more pasta water, a splash at a time, to thin the sauce as needed. It should be the consistency of heavy cream.
  • Season the pasta with more salt and pepper, to taste. Divide the pasta between bowls and top each bowl with more Pecorino Romano and the fried shallots. Enjoy!

Notes

Make sure not to use too much water when you boil the pasta! We want the pasta to cook in a small amount of water so it gets very starchy and flavorful.
For extra shallot flavor, feel free to add about 1-2 Tablespoons of the leftover shallot frying oil to the pan along with the pepper. Let the pepper bloom in the oil for about 1 minute. So delicious!
You 100% need to use freshly-grated Pecorino Romano! Pre-shredded cheese has additives that will make the sauce clump up.
If the cheese is not melting off-heat after a few minutes, return the pan to the heat on the lowest setting. Stir constantly until the sauce is creamy.
Add the shallots immediately before serving. Otherwise, they might get soggy!
Cuisine: Italian
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 374kcal, Carbohydrates: 55.2g, Protein: 17.8g, Fat: 7.2g, Saturated Fat: 3.4g, Cholesterol: 21mg, Sodium: 217mg, Potassium: 151mg, Fiber: 2.9g, Sugar: 2.7g, Calcium: 295mg, Iron: 3mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – He Loves Me by Brittany Howard

Originally posted on April 16, 2020.