Cacio e Pepe Recipe with Bucatini and Zucchini Noodles

I’m not usually one to chase food trends, but zucchini noodles—zoodles—are an exception. They’re an easy, fresh way to lighten up favorite pasta dishes without losing texture or flavor. I often swap some pasta for zoodles in recipes like Cacio e Pepe, and they’re beautiful in chilled summer salads. When I combine zucchini ribbons with pasta, the result feels both satisfying and a little brighter than pasta alone.

My preferred approach is to mix real pasta with zucchini noodles rather than replacing pasta entirely. For example, if a recipe calls for 12 ounces of pasta, I’ll use about 6–8 ounces of pasta and 3–4 medium zucchini, depending on how vegetable-forward I want the dish. The zucchini adds body and a pleasant bite, complementing the pasta instead of competing with it. Texture is important here: the zucchini should be thinly sliced into ribbons or lightly spiralized so it cooks quickly and blends smoothly into the sauce.

In Italian, “Cacio e Pepe” literally means “cheese and pepper.” The dish is celebrated for its simplicity—good pasta, sharp cheese, and black pepper combine to make a silky, peppery sauce. I often add a touch of butter to the pan because it rounds out the sauce and gives it a richer mouthfeel—so consider this a Cacio e Pepe e Burro: cheese, pepper, and butter.

Cacio e Pepe looks elegant and is perfect for entertaining, yet it is quick enough for a busy weeknight. The technique is simple but requires attention: reserve some of the starchy pasta cooking water, use freshly grated Pecorino (or Pecorino mixed with Parmesan if you prefer a milder note), and whisk the cheese with a bit of hot cooking water to form an emulsion that coats the pasta and zucchini evenly.

Bucatini and Zucchini Noodle Cacio e Pepe

I like to use a combination of pasta and zucchini noodles, but you can make this dish with only pasta or only zoodles if you prefer. The blend gives a lighter plate without sacrificing the satisfying chew of bucatini.

Ingredients

• 8 ounces bucatini pasta
• 4 medium zucchini, thinly sliced into ribbons with a mandoline, peeler, or spiralizer
• 2 tablespoons butter
• 1 teaspoon freshly ground black pepper
• 4 ounces Pecorino cheese, finely grated, plus extra for serving
• 1/3 cup chopped fresh flat-leaf parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the bucatini according to package directions, stopping about 3 minutes before it is al dente.
2. Add the zucchini noodles to the pot with the pasta and cook for an additional 3 minutes. Drain the pasta and zucchini, reserving about 1 cup of the cooking liquid.
3. In a large skillet, melt the butter over medium heat. Add the freshly ground black pepper and toast, stirring, for about 1 minute to bloom the pepper’s aroma.
4. Pour in 1/2 cup of the reserved pasta water and bring it to a gentle simmer. Add the drained bucatini and zucchini to the pan and toss to coat in the peppered butter and water.
5. Reduce the heat to low. Add the grated Pecorino and stir or whisk vigorously until the cheese melts and forms a creamy sauce that clings to the pasta and zucchini. If the mixture seems too thick or dry, add more of the reserved cooking water a tablespoon at a time until you reach a silky consistency.
6. Divide the pasta among four bowls. Sprinkle each serving with chopped parsley and more grated Pecorino if desired. Serve immediately.

Notes and Tips

Use freshly grated Pecorino for the best texture; pre-grated cheese often contains anti-caking agents that prevent a smooth emulsion. The starchy pasta water is essential—its slight thickness helps the cheese combine into a sauce rather than clumping. If you prefer a creamier result, a small knob of extra butter or a splash of olive oil can help achieve that final sheen.

To prepare zucchini noodles: a vegetable peeler makes wide ribbons, while a spiralizer creates thinner strands. Choose the method that best matches the pasta shape you are using. Ribbons pair nicely with bucatini because they mimic a broader pasta and meld into the dish without becoming limp.

Storage

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce—avoid microwaving at high power, which can make the cheese seize and dry out the zucchini.

Nutrition

Calories: 407 kcal | Carbohydrates: 50 g | Protein: 19 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 45 mg | Sodium: 412 mg | Fiber: 4 g | Sugar: 7 g