Ingredients

The following ingredients have 4 Servings
  • 8 ounces bucatini pasta
  • 3 tablespoons unsalted butter
  • 1 teaspoon freshly cracked black pepper (coarse grind)
  • 1 cup Pecorino Romano cheese (freshly grated)

Instruction

  • Bring a pot of water to a boil. Salt the water with 2 teaspoons of salt. Cook the pasta until al dente, per the package directions. Before draining, reserve 1 cup of pasta water.
  • Add some pasta water, starting with 1/4 cup, whisking to combine into a sauce. Turn the heat down to low.
  • While the pasta cooks, heat a non-stick skillet over medium heat. Add the butter. When melted, add the black pepper and cook for one minute. This allows the pepper to "bloom" and infuse the butter with its flavor.
  • Add in the cheese in batches, whisking until melted to create a creamy sauce. Add more pasta water as necessary to help the sauce come together.
  • Add the hot pasta and toss to combine, adding more pasta water as needed.
  • Serve with extra cheese and black pepper.