4 Servings
Preparation: 10 minutes
Cooking: 6 minutes
12 oz. (350 g) bucatini
6 3/4 tbsp. (100 ml) extravirgin olive oil
7 oz. (200 g) Pecorino
Romano cheese, grated Coarsely ground black
pepper
Bring a pot of well-salted water to a boil.
Cook the bucatini in the boiling water until al dente.
Drain the pasta, return to the pot, and add the oil, Pecorino, and black pepper to taste; the amount can range from a light sprinkling to a generous handful.
Serve immediately.
