1-First, bring a large pot of water to a boil, add salt, and cook 8 oz dried bucatini or spaghetti until al dente, which takes about 6 to 8 minutes. While the pasta cooks, reserve 2/3 cup of the pasta water before draining to help form that smooth sauce. This step is crucial for the cheese pasta recipe to turn out just right.

2-Next, return the drained pasta to the pot or a large skillet over low heat. Add the reserved pasta water and 2 tablespoons unsalted butter, then toss until the butter melts and everything mixes well. Now, stir in the ½ cup freshly grated Pecorino Romano cheese and ½ teaspoon toasted cracked black pepper, tossing continuously until a creamy sauce forms that coats the noodles evenly.

3-Serve immediately, topped with extra grated cheese for a simple cacio e pepe garnish. For extra flair, consider adding toppings like butter-toasted breadcrumbs or crushed red pepper flakes. If you’re linking this to other recipes on our site, check out our banana bread coffee cake for a sweet follow-up dessert that pairs well with Italian meals.