Serves 4


  • A large pinch coarse ground black pepper
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons unsalted butter, whole (2 teaspoons in the beginning, 4 teaspoons to finish)
  • 1/2 cup pasta water (1/4 cup when the pasta hits the pan, 1/4 cup to drizzle in when tossing the pasta)
  • 1 teaspoon Pecorino Romano cheese, grated (to finish)
  • 1 1/4 teaspoon parmesan cheese, grated
  • 1/2 cup fresh bucatini
  • Salt to taste


Bring a pot to a boil over high heat and season with salt.

Meanwhile, in a medium to large sized skillet, toast coarse ground black pepper on medium-high heat for approximately 10 seconds or until fragrant. Add the olive oil and 2 teaspoons over medium-high heat until the butter has melted. Remove skillet from heat.

Drop the bucatini in the salted boiling water and cook for approximately 3 minutes or until al dente. Drain pasta, reserving ½ cup of pasta water.

Transfer the pasta to skillet, then add ¼ cup of the pasta water. Toss together and add in parmesan and remaining 4 teaspoons. Drizzle in the remaining ¼ cup of pasta water slowly. Stir and toss until parmesan is melted and pasta is coated. Adjust with salt to taste.

Transfer to a plate and top with Pecorino Romano to taste.

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