Bucatini Cacio e Pepe

Ingredients

• 250 g (8.8 oz) bucatini
• 1 tablespoon black peppercorns, crushed using a mortar and pestle
• 170 g (6 oz) pecorino romano, finely grated
• Salt, to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it, and cook the bucatini al dente according to the instructions on the package. Use less water than you would usually do because you’ll need some extra starchy pasta water. Reserve at least half of the pasta water before draining.

2. 2

   Meanwhile, heat a large non-stick pan or an...: Meanwhile, heat a large non-stick pan or an enamelled Dutch oven over low heat. Add half of the crushed black peppercorns and toast for 1-2 minutes, stirring often.

3. 3

   Add 1-2 ladles of pasta water, then add...: Add 1-2 ladles of pasta water, then add the drained spaghetti to the pan. Use kitchen tongs to stir the pasta continuously as it continues to cook. If it looks too dry, add another ladle of pasta water.

4. 4

   While the pasta is cooking with the peppercorns,...: While the pasta is cooking with the peppercorns, add half of the pecorino to a bowl and mix in a ladle of pasta water. Use a whisk to stir well until creamy, adding more water as needed. Add the rest of the pecorino except for a handful and continue to whisk until you get a thick-ish cream without any lumps.

5. 5

   Give the pasta another good stir, then turn...: Give the pasta another good stir, then turn off the heat. Pour in the pecorino cream and stir continuously with the kitchen tongs. Stir in the extra pecorino you reserved, then transfer the pasta to a plate. Season with some of the remaining crushed pepper and enjoy immediately.