Ingredients

The following ingredients have 2 Servings
  • Salt
  • 6 oz dried bucatini
  • 2 tbsp unsalted butter
  • 2 tsp freshly cracked black pepper
  • 2 cups finely grated pecorino Romano cheese

Instruction

  • Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until it is just floating, about 7 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
  • Meanwhile, melt the butter in a large saute pan over medium heat. Stir in the pepper and let bloom in the butter for 30 seconds. Add 3/4 cup of the pasta water to the pan and bring it to a gentle boil over medium heat, whisking to emulsify the water and butter, about 1 minutes. Add the pasta to the pan and cook, tossing occasionally, until the pasta is al dente and the sauce reduces and becomes thick and glossy, about 3 minutes.
  • Remove from the heat and gradually stir in the pecorino until it's melted. The sauce should be creamy; if it looks dry, add more of the pasta cooking water a tablespoon at a time to loosen. Serve hot.