Bucatini Cacio e Pepe

Directions:

• Toast your black pepper in a dry pan until fragrant, a few minutes on medium heat. Crush in a mortar and pestle.

• While your pasta is cooking, add your butter and a few splashes of concentrated pasta water to a saucepan. Add your crushed black pepper.

• Transfer your pasta to the saucepan.

• Toss this until everything is emulsified.

• Turn your heat to low and freshly grate your cheese into the saucepan. Continue to toss to melt the cheese and incorporate it into the emulsification.

Ingredients:

• Pecorino Romano

• Black peppercorns, toasted and cracked

• 2 tablespoons of butter

• Pasta water

• Bucatini