Bucatini With Pecorino And Coarse Pepper Recipe

1. 1

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

2. 2

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

3. 3

   Add in the extra virgin olive oil, black and white peppers and the reserved pasta water.

4. 4

   Add in the cherry tomatoes and 1 1/2 c. 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.