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Bucatini Cacio E Pepe

Bucatini Cacio E Pepe

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Makes: 4 to 6 servings

  • 1 pound bucatini
  • 1/2 cup grated pecorino, plus more for garnish
  • 1 1/2 teaspoons freshly cracked pepper
  • 1/4 cup EVOO
  1. Cook pasta until al dente. Drain, reserving 1 cup pasta water. Transfer pasta to a large bowl. In same pot, whisk reserved pasta water, cheese and pepper; whisk in EVOO. Pour over pasta; toss. Sprinkle with more cheese, if desired.