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⅓ cup extra virgin olive oil
1 tbsp coarsely ground black pepper
1 lb Bucatini or spaghetti
2 cups very finely grated Pecorino Romano (done with rasp so it combines well into sauce)Method
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.