Five simple ingredients come together for this Roman classic that is so much more than the sum of its parts.
1 (16 oz) box bucatini
4 tbsp olive oil
2 tsp coarsely ground black pepper
3 tbsp butter
4 oz chunk pecorino
Cook the bucatini according to package directions, reserving 1 cup cooking liquid.
In an 8-inch skillet, heat the oil and black pepper on medium. Cook 1 min., stirring. Add the butter and stir until melted. Remove from heat. Very finely grate the pecorino.
Drain cooked bucatini and return to pot. Add the butter and olive oil mixture and toss. Vigorously stir in the pecorino and half of cooking liquid, tossing until pasta is well coated. Add more cooking liquid, if needed. Season with salt. Serve immediately.