• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 tablespoon olive oil
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons coarsely ground black pepper
  • 1 pound bucatini (or spaghetti)

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  1. Bring a large pot of salted water to boil.
  2. Coat the bottom of a large skillet with the olive oil.
  3. Add the Pecorino to a bowl.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions). While it’s cooking, take 3-4 tablespoons of the water and mix into the Pecorino, creating a creamy mixture. Stir in the pepper. Drain the pasta and reserve some of the cooking water. Add the pasta to the oiled skillet over low heat, making sure not to fry the spaghetti, but rather only to coat it with oil. Mix in the cheese and pepper, and add a bit more of the reserved cooking water, as necessary, until a creamy consistency is achieved.
  5. Serve immediately. Add more pepper to taste.


You may need to practice a couple of times to get the right mixture and consistency. Also, Caveat Cheese Emptor: the word cacio is used for cheese in Lazio, so be aware that the brand Cacio de Roma is not what you need, despite its name. Use a good Pecorino Romano, freshly grated.