Photograph by Farideh Sadeghin
Prep time: 5 minutes
Whole time: quarter-hour
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
- 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.
- 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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