6 oz Bucatini Pasta (or other pasta such as egg tagliolini or spaghetti)
3 Tbsp. unsalted butter, cubed
1 tsp. freshly cracked black pepper
3/4 cup finely grated Parmesan
1/3 cup finely grated Pecorino
(Keep cheeses separate)
Instructions:
Put a large pot of water on to boil, salt Generously! Once the water is boiling, add pasta. DO NOT break your pasta. (Every time you break your pasta an Italian Nonna cries!) Midway through cooking, use a measuring cup or heat proof glass to reserve 1/2 cup pasta water, set aside.
While pasta cooks, melt 2 Tbsp. butter in a Dutch oven or large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Once the pepper becomes fragrant, add the pasta, stirring to incorporate.
Lower the heat and add a spoonful of pasta water (too high of heat will cause your cheese to stick together). While stirring, add a portion of the pecorino to the pan. As the cheese melts, add another small portion of the reserved pasta water, alternating between cheese and water until fully incorporated and melted and you are left with a smooth glossy sauce. The sauce should coat the pasta, and pasta is al dente. (Add more pasta water or olive oil if sauce seems dry.)
Transfer pasta to warm bowls and dust each dish with additional pecorino and pepper. Serve immediately and enjoy.
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