Bucatini Caciq E Pepe Recipe

Smash l tablespoon whole black peppercorns with flat side of a chef's knife, then chop until coarsely ground. This also can be done using a mortar and pestle.

Bring a large pot of salted water to a boil. Add bucatini and cook until al dente, 12 to 14 minutes. Drain pasta in a colander, saving l/2 cup cooking liquid.

Return hot pasta, with some of its water still clinging to it, to the pot. Add 3 tablespoons olive oil and the coarsely ground black pepper. Add 1 cup of cheese and enough of the reserved cooking liquid to coat pasta, tossing thoroughly. Add salt to taste and reheat gently.

Transfer to warm bowls, sprinkle with remaining cheese, and drizzle with more oil.