Bucatini with Pecorino and Coarse Pepper

1. 1

   Cook the bucatini in a large pot of boiling, salted water until al dente.

2. 2

   Reserve 1/2 cup of the pasta cooking water, then drain the bucatini and return it to the pot.

3. 3

   Add the olive oil, black and white pepper and the reserved pasta water.

4. 4

   Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt and toss well.

5. 5

   Transfer to a large, warmed pasta bowl and sprinkle with the remaining cheese.

6. 6

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.