Creamy Cacio e Pepe

Ingredients:

1/2 pound Bucatini pasta (or Spaghetti)

1 cup Pecorino Romano cheese, grated

1 tablespoons freshly ground black pepper

3 tablespoons olive oil

1/4 cup water

1 1/2 teaspoons capers

Instructions:

1. Bring a large pot of water to a boil. Add a generous pinch of salt, then add the bucatini. Cook, stirring occasionally, for about 8 to 10 minutes.

2. While the pasta cooks, toast the black pepper in a dry skillet over medium heat until fragrant, about 3 to 5 minutes.

3. Add the olive oil and capers to the skillet, stirring to combine.

4. Next, add 1/4 cup of water and the partially cooked bucatini to the skillet. Continue to cook, stirring often, until the water has thickened slightly.

5. Reduce the heat to low. Add the grated cheese and 1/4 cup of the pasta cooking water to the skillet. Stir until the cheese has melted and the pasta is well-coated and cooked to your liking.

6. Top the pasta with additional freshly ground black pepper and a sprinkle of extra grated Pecorino Romano cheese before serving.
   

Enjoy!!