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Ingredients
Scale
- ¾ lb (375 grams) bucatini pasta
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 2 tablespoons salted butter
- ½ cup finely grated Parmesan cheese
- ½ cup finely grated Pecorino Romano cheese
Instructions
- Boil water in a large pot and add salt.
- Cook bucatini pasta until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil and cracked black pepper until fragrant.
- Remove from heat and stir in salted butter until melted.
- Add drained bucatini to the skillet and toss to coat.
- Incorporate grated cheeses, mixing continuously, and adjust with reserved pasta water as needed.
- Taste and adjust cracked black pepper to preference before serving.
Notes
Use high-quality cheese for better flavor.
Reserve enough pasta water to adjust the sauce’s consistency.
Serve immediately for the best creamy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 480
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg