Bucatini is a long piece of pasta that is hollow in the is super simple and calls for serving it with cheese (cacio) and pepper (pepe).
Bucatini can be found at both local grocery stores and Kitchen-ette sells a handmade version.
1 lb. bucatini pasta
1T freshly ground black
pepper and more to serve
5 T butter, divided
4T olive oil
1 cup freshly grated Parmesan cheese
1 cup freshly grated Pecorino
Grate extra of both cheeses for serving
Salt to taste
Bring a pot of salted water to boil, add the pasta and cook until just al dente, 8 or 9 minutes (less if using fresh/ frozen pasta). Drain and save 1 ¼ cup of the pasta water. While the pasta cooks, toast the ground pepper over medium heat until fragrant, about 30 seconds. Add 4T of the butter and the olive oil and cook until butter is melted.
Add the drained pasta, 1 cup of the served pasta water, the grated cheeses and toss to coat the pasta well. Season with salt and add the rest of the pasta water, add the final tablespoon of butter and toss to let pasta drink water and flavors incorporate.
Serve with more cheese and lots of pepper.
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