Ingredients
½ pound Bucatini pasta (or Spaghetti)
1 cup Pecorino Romano cheese, grated
1 tablespoons freshly ground black pepper
3 tablespoons olive oil
¼ cup water
1 ½ teaspoons capers
Directions
Step 1
Bring a large pot of water to a boil. Add a generous pinch of salt, then add the bucatini. Cook, stirring occasionally, for about 8 to 10 minutes.
Step 2
While the pasta cooks, toast the black pepper in a dry skillet over medium heat until fragrant, about 3 to 5 minutes.
Step 3
Add the olive oil and capers to the skillet, stirring to combine.
Step 4
Next, add 1/4 cup of water and the partially cooked bucatini to the skillet. Continue to cook, stirring often, until the water has thickened slightly.
Step 5
Reduce the heat to low. Add the grated cheese and 1/4 cup of the pasta cooking water to the skillet. Stir until the cheese has melted and the pasta is well-coated and cooked to your liking.
Step 6
Top the pasta with additional freshly ground black pepper and a sprinkle of extra grated Pecorino Romano cheese before serving.
