Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. bucatini or linguine
• 1 tbsp. whole black peppercorns
• 1/4 cup olive oil
• 4 oz. Pecorino Romano, finely grated

Directions

1. Bring 2 1/2 quarts water to a boil in a large deep skillet. Add 1 tbsp. salt and the pasta and cook until just al dente.

2. Meanwhile, put the peppercorns in a small Ziploc bag and coarsely rush with the flat side of a meat mallet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1-2 minutes. Let cool slightly, then transfer to a large bowl.

3. Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tbsp. of the cooking water. Toss the pasta until coated. Let cool slightly, 1-2 minutes.

4. Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tbsp. of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tbsp. at a time, until the pasta is coated in a thick creamy sauce.

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