Bucatini Cacio e Pepe

Ingredients

• 12 oz bucatini
• 1.5 cups finely grated pecorino romano
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon kosher salt
• 1.5 cups reserved pasta water
• 1 tablespoon olive oil

Method

1. Toast the black pepper in a dry pan until fragrant, then add a splash of pasta water.
2. Cook the bucatini in lightly salted water until al dente, reserving plenty of the water.
3. Whisk the pecorino with a little warm pasta water into a smooth paste off the heat.
4. Toss the pasta with the pepper, then the cheese paste, adding water until silky and clinging.