Bucatini with Cheese and Pepper
A simple yet classic Italian pasta dish featuring bucatini, a thick spaghetti-like pasta, tossed with pecorino cheese and freshly cracked black pepper for a rich, creamy sauce.
Nutrition
Calories: 550cal
Carbohydrate: 74g
Protein: 21g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 12 oz bucatini pasta
- 1 cup Pecorino Romano cheese, finely grated
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon olive oil
- Salt, to taste
- 2 tablespoons unsalted butter
- 2 cups reserved pasta cooking water
Instructions
- Fill a large pot with water, about 4 quarts, and bring it to a boil over high heat. Once boiling, add a generous amount of salt until the water tastes like the sea.
- Add the bucatini to the pot. Cook according to the package instructions until it’s al dente, stirring occasionally. Reserve 2 cups of pasta cooking water, then drain the pasta.
- In a large skillet over medium heat, add the olive oil and freshly cracked black pepper. Toast the pepper for 1 minute to release its aroma.
- Add the butter to the skillet. Let it melt and combine with the pepper, stirring gently with a wooden spoon.
- Lower the heat, add 1 cup of the reserved pasta water to the skillet, and stir well. Gradually add a little Pecorino cheese at a time, stirring constantly to avoid clumping. The sauce should be creamy. Add more pasta water if necessary.
- Add the cooked bucatini to the skillet. Use tongs to toss it well in the sauce until every strand is coated. Adjust seasoning with salt if needed, and add more cheese for a richer flavor.
- Divide the pasta among four plates. Sprinkle with additional Pecorino cheese and black pepper before serving.
