Cacio e Pepe

Ingredients

• 8 oz bucatini pasta
• 2 tbsp unsalted butter
• 1 tsp freshly ground coarse black pepper, plus more for serving
• 2 oz finely grated Pecorino Romano cheese (about 1 cup), plus more for serving

Method

1. Bring a large pot of salted water to a boil. Cook pasta to al dente per package instructions.
2. Meanwhile, heat a large skillet over medium heat. Add butter and pepper and cook 30 seconds until butter is melted. Remove the pan from heat.
3. When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet. Add 1/3 cup pasta water and toss.
4. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta.
5. If needed, add a few more tablespoons of pasta water while tossing for a smooth, creamy sauce.
6. Serve immediately, topped with more freshly ground pepper and cheese.

Tweaks

• Smaller/thinner pasta
• Finer grated cheese

Source: Love and Lemons - Cacio e Pepe