Ingredients:

  • 1 lb (450g) Bucatini
  • 2 cups (200g) Pecorino Romano, finely grated
  • 1 cup (240ml) reserved pasta water
  • 2 tbsp (15g) whole black peppercorns, coarsely crushed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (6g) sea salt

Instructions:

  1. Place the coarsely crushed peppercorns in a skillet over medium heat and toast for 1-2 minutes until the aroma becomes pungent and nutty.
  2. Add the olive oil to the skillet and stir for 30 seconds to bloom the spice.
  3. Bring a pot of salted water to a boil, add the bucatini and cook for 2 minutes less than the package instructions so the pasta is slightly too firm in the center.
  4. Reserve 1 cup of the starchy pasta water before draining the pasta.
  5. Transfer the undercooked bucatini directly into the skillet with the pepper, add 1/2 cup of the reserved pasta water, and toss over medium heat for 1 minute.
  6. Remove the pan from the heat entirely. Sprinkle the Pecorino Romano over the pasta, stirring vigorously and constantly until the cheese melts into a velvety, glossy coating.
  7. Add more pasta water a tablespoon at a time if the sauce appears too thick to achieve a smooth emulsion.