Bucatini Cacio e Pepe: A Roman Shepherd's Delight

Ingredients List

• 1 teaspoon salt

• 1 pound bucatini (dry)

• 2 cups finely grated Pecorino Romano cheese

• 1 ½ tablespoons freshly ground black pepper, or more to taste

Instructions

Begin by gathering all the necessary ingredients.

Bring a large pot of salted water to a boil. Add the bucatini and cook, stirring occasionally, until al dente, about 8 to 10 minutes.

Transfer the grated Pecorino Romano cheese into a large glass bowl and use a fork to blend, ensuring there are no lumps.

Once the bucatini are cooked al dente, use tongs or a spaghetti fork to lift them from the water and transfer directly into the bowl with the cheese, keeping some of the pasta water.

Add a scoop of pasta water to the bowl and stir the bucatini until a creamy sauce forms.

Gradually add more pasta water, stirring bit by bit, until a rich, creamy consistency is achieved.

Sprinkle freshly ground black pepper over the pasta. Toss to coat and serve right away.

Nutritional Information (per serving)