Cacio E Pepe

Instructions

• Heat the olive oil with black pepper in large skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute.
• Set aside.
• Place bucatini in another large deep skillet and cover with water and a pinch of salt.
• Bring to a boil over high heat, stirring occasionally to prevent bucatini from clumping.
• Cook until pasta is al dente, according to the package instructions.
• Transfer 1/2 cup of the pasta water to the skillet with oil/pepper mixture.
• Using tongs, lift spaghetti and transfer it to the oil mixture Add the Pecorino to the skillet and stir with a fork until cheese is completely melted.
• Add more pasta water to the skillet to adjust consistency if necessary, reheating as necessary until the sauce is creamy and coats the pasta.
• Season to taste with salt and more black pepper.
• Serve immediately with extra grated Pecorino.
• Serves 6.