Bucatini Cacio e Pepe

Instructions

1. Prepare the pasta
   Bring a large pot of water to a boil. Add salt (less than you normally would, as the Pecorino is quite salty). Add the bucatini and cook until al dente, about 9-10 minutes or according to package instructions, stirring occasionally.
2. Toast the pepper
   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the black pepper and cook for about 1 minute until fragrant, being careful not to burn it. This toasting process releases the pepper's aromatic oils.
3. Reserve pasta water
   Just before draining the pasta, reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta but do not rinse it, as the starch is crucial for the sauce.
4. Create the cheese mixture
   In a large bowl, combine the grated Pecorino Romano (and Parmigiano-Reggiano if using) with a splash of the reserved hot pasta water. Stir vigorously to create a thick, smooth paste. Add more hot water as needed, a tablespoon at a time.
5. Combine pasta and sauce
   Add the hot drained pasta to the skillet with the toasted pepper and butter. Toss to coat the pasta evenly. Remove from heat. Add the pasta to the cheese mixture and toss quickly and continuously using tongs, adding splashes of reserved pasta water as needed to maintain a creamy consistency.
6. Finish the dish
   Drizzle with olive oil and continue tossing until the pasta is evenly coated with a glossy, creamy sauce that clings to the bucatini. If the sauce seems too thick, add more pasta water; if too thin, add more cheese.
7. Serve immediately
   Transfer to warm serving plates. Finish with an extra sprinkle of freshly grated Pecorino Romano and freshly ground black pepper. Serve immediately while the sauce is still creamy and hot.