Bucatini Cacio e Pepe

Ingredients

Preparation

1. Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions, until al dente. Before draining, reserve at least 250 ml (1 cup) of the pasta cooking water.
2. While the pasta cooks, pour the Cacio e Pepe sauce into a large skillet or saucepan and warm gently over medium-low heat. Do not let it boil.
3. Drain the bucatini and add directly to the sauce. Toss well to coat. Gradually add the reserved pasta water, a little at a time, tossing continuously, until the sauce is silky and clings to the pasta. You might not need all the water.
4. Garnish with freshly ground black pepper and Pecorino Romano, if desired. Buon appetito!