Bucatini pasta with butter, black pepper, and pecorino romano

Preparation

Baking Directions:

Bring a large pot of lightly salted water to a boil.

Add the pasta and cook according to package directions until al dente.

Reserve ½ cup of the pasta water after draining.

In a large skillet, melt the butter, toast the black pepper then add ¾ cup pasta water.

Add the cooked pasta to the pan and slowly swirl in the pecorino cheese.

If the mixture is too thick, add some of the reserved pasta water as needed.

Plate the pasta into individual bowls and top with the remaining pecorino cheese and more black pepper; serve immediately.