Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

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  • Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.

  • Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.

  • Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

Nutrition Facts

438 calories; protein 22.5g; carbohydrates 59g; fat 11.9g; cholesterol 41.3mg; sodium 869.6mg. Full Nutrition
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