4 Servings

Preparation: 10 minutes

Cooking: 6 minutes

INGREDIENTS

• 12 oz. (350 g) bucatini
• 6 3/4 tbsp. (100 ml) extra virgin olive oil
• 7 oz. (200 g) Pecorino Romano cheese, grated
• Coarsely ground black pepper

INSTRUCTIONS

1. Bring a pot of well-salted water to a boil.
2. Cook the bucatini in the boiling water until al dente.
3. Drain the pasta and return it to the pot.
4. Add the olive oil, grated Pecorino Romano cheese, and black pepper to taste (the amount can range from a light sprinkling to a generous handful).
5. Stir the pasta vigorously to create a creamy sauce with the cheese and oil.
6. Serve the spaghetti cacio e pepe immediately, garnished with additional black pepper and grated Pecorino Romano cheese if desired.