- 1 pound bucatini
- 1/2 cup grated pecorino, plus more for garnish
- 1 1/2 teaspoons freshly cracked pepper
- 1/4 cup EVOO
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.