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Ingredients
Scale
- 12 oz bucatini pasta
- 1/2 tbsp whole black peppercorns
- 2 cups freshly grated Pecorino or Parmesan cheese
- 1/4–2/3 cup starchy cooking water
Instructions
- Grate the cheese finely and set aside.
- Toast the black peppercorns in a dry skillet until fragrant, then grind coarsely.
- Cook the bucatini pasta in salted water until al dente.
- Combine the crushed pepper with a ladle of starchy pasta water and simmer.
- Transfer pasta to the pepper mixture and mix with the cheese sauce until creamy.
Notes
Use freshly grated cheese for better melting.
Adjust the amount of black pepper to your spice preference.
Reserve enough starchy water for the perfect sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 15
- Cholesterol: 60