Fast and Simple Cacio e Pepe Recipe

Serves 1
Prep time: 5 minutes
Whole time: quarter-hour

INGREDIENTS

kosher salt, to style
8 ounces|225 grams contemporary bucatini
3 tablespoons grated Pecorino Romano, plus extra for garnish
2 tablespoons olive oil 
2 tablespoons goat butter (be at liberty to swap it out for good unsalted butter)
1 tablespoon freshly floor black pepper
2 teaspoons floor pink peppercorns

DIRECTIONS

1. Deliver a medium pot of generously salted water to a boil. Add the pasta and prepare dinner till al dente, 8 to 10 minutes. Drain, reserving ¼ cup|60 ml of the pasta water.
2. Return the pasta to the pot together with the cheese, oil, and black pepper. Add the reserved pasta water and the butter and toss effectively to mix. Switch to a serving plate or bowl and end with extra cheese and the pink peppercorns.

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