Entree: Italy – Rome – Bucatini cacio e pepe (Bucatini with Pecorino Romano and black pepper)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Total 19 min

Ingredients

- 12 oz (340 g) bucatini
- 1 1/2 cups (150 g) finely grated Pecorino Romano
- 2 tbsp (10 g) freshly cracked black pepper
- 1 tbsp (18 g) coarse salt for pasta water
- Pasta cooking water, reserved

Instructions

1. Bring a large pot of water to a rolling boil, add the coarse salt, and cook the bucatini until very al dente (about 7–8 minutes; it will finish cooking in the sauce). Reserve 2 to 2 1/2 cups (480–600 ml) of the starchy cooking water, then drain the pasta, keeping the water aside.
2. While the pasta cooks, heat a large wide skillet over medium heat. Add the freshly cracked black pepper and toast, stirring, for about 1 minute until aromatic to bloom the oils.
3. Add about 1/2 cup (120 ml) of the reserved pasta water to the skillet with the pepper and bring just to a simmer; remove from heat.
4. Return the drained bucatini to the skillet and toss briefly so the strands are coated. Working off the heat, sprinkle in about half of the grated Pecorino and toss vigorously to combine; add small splashes of the reserved pasta water as needed to loosen the mixture.
5. Continue adding the remaining Pecorino a handful at a time, tossing and adding pasta water to create a smooth, creamy emulsion that clings to the bucatini; avoid returning to a high heat which can make the cheese clump.
6. Taste and adjust seasoning with more cracked pepper and a little more pasta water or cheese to reach a silky consistency. Serve immediately, finishing with an extra dusting of Pecorino and more cracked black pepper if desired.