Bucatini with Pecorino and Coarse Pepper

By rrxing

Featured in Roberto's Restaurant as highlighted on The Today Show 4/4/16

Ingredients

• 1pound1 pound bucatini, broken in half
• 6tablespoons6 tablespoons extra-virgin olive oil
• 1tablespoon1 tablespoon very coarsely ground black pepper
• 1tablespoon1 tablespoon very coarsely ground white pepper
• 1cup1 cup coarsely chopped cherry tomatoes
• 1 3/4cups1 3/4 cups freshly grated Pecorino Romano cheese (6 ounces)
• Salt

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Cook the bucatini in a large pot of boiling, salted water until al dente.
Reserve 1/2 cup of the pasta cooking water, then drain the bucatini and return it to the pot.
Add the olive oil, black and white pepper and the reserved pasta water.
Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt and toss well.
Transfer to a large, warmed pasta bowl and sprinkle with the remaining cheese. Serve at once.