Ingredients
8 ounces dried bucatini or spaghetti
2 tablespoons unsalted butter
½ cup freshly grated Pecorino Romano cheese (with extra for garnish)
½ teaspoon toasted cracked black pepper
Salt for the pasta water
Instructions
1-First, reserve 2/3 cup of the pasta water before draining to help create a creamy sauce.
2-Next, return the pasta to the pot or a large skillet over low heat, and add the reserved pasta water and 2 tablespoons of unsalted butter, tossing until the butter melts.
3-Then, gradually add ½ cup of freshly grated Pecorino Romano cheese and ½ teaspoon of toasted cracked black pepper while tossing to form a smooth, creamy sauce.
4-Continue stirring to prevent clumps, adjusting the pasta water as needed for the right consistency.
5-Finally, serve immediately with extra grated cheese on top for garnish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use finely grated Pecorino Romano cheese for the smoothest melting and most authentic flavor – pre-shredded cheese won’t melt properly
🔥 Toast the black pepper in a dry pan for 30 seconds before cracking to release its aromatic oils and enhance the flavor
💧 Keep the reserved pasta water warm and add it gradually – the starchy water is essential for creating the creamy sauce without any cream
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 3
- Protein: 18
- Cholesterol: 45