A ROMAN CLASSIC WITH BUCATINI, PECORINO ROMANO AND A TOASTED EIGHT-PEPPERCORN BLEND.
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
INGREDIENTS
- 320 g bucatini
- 180 g Pecorino Romano, finely grated
- 2 teaspoons eight-peppercorn blend
- 1 tablespoon extra-virgin olive oil
- Kosher salt, for the pasta water
METHOD
- Place the peppercorn blend in a mortar and crush it coarsely with a pestle. Leave a mixture of finely ground pepper and larger pieces for texture.
- Bring a large pot of water to a boil. Season it lightly with salt, as the Pecorino Romano is already quite salty.
- Add the bucatini and cook until about 2 minutes shy of al dente. Reserve at least 500 ml of the pasta water before draining.
- Meanwhile, place the crushed peppercorns in a large dry skillet over medium heat. Toast for 1 to 2 minutes, swirling the pan regularly, until fragrant.
- Add the olive oil and approximately 125 ml of pasta water. Let it simmer gently to create a peppery base for the sauce.
- Place the finely grated Pecorino Romano in a bowl. Gradually add approximately 125 ml of warm—not boiling—pasta water, stirring constantly until it forms a thick, smooth slurry.
- Transfer the bucatini directly to the skillet. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the pasta is al dente.
- Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino slurry and toss vigorously until the cheese melts into a smooth, glossy sauce. Add more pasta water, a splash at a time, until the sauce perfectly coats the bucatini.
- Divide between warm bowls and finish with additional Pecorino Romano and freshly crushed pepper.
By Laurent Dagenais