Make this simple yet indulgent pasta in under 20 minutes.
In this version, the sauce begins with unsalted butter thats browned until golden and toasty.
Then goes in freshly cracked black pepper,reserved pasta water, and Pecorino Romano cheese.
Simply Recipes / Mihaela Kozaric Sebrek
The result is a silky sauce thats nutty, cheesy, and peppery.
It’s the most indulgent 20-minute weeknight dinner.
Bucatini is great at collecting sauce and getting coated with flavor inside out.
Simply Recipes / Mihaela Kozaric Sebrek
you’re able to use spaghetti, linguine, fettuccine, or any long pasta.
And if youre feeling extra, try making it with fresh pastaeither store-bought orDIY.
This may feel like its not enough water, but it is!
Simply Recipes / Mihaela Kozaric Sebrek
Cook the pasta until al dente, following package instructions.
Use a measuring cup or ladle to reserve 2 cups of pasta cooking water.
Then, drain the pasta into a colander set in the sink.
While the pasta cooks, melt the butter in a large high-sided skillet set over medium heat.
The butter will get foamy on top.
Stir it continuously with a rubber spatula.
Reduce the heat to low.
Immediately, stir the black pepper into the brown butter and cook for 30 seconds to enhance its flavor.
Carefully whisk in 1 cup of the reserved pasta water and cook for about 1 minute.
Add the cooked pasta to the skillet and toss to combine.
Serve with extra ground black pepper, if youd like.
Tips for Success
Watch yourbrown butterclosely.
It can go from perfectly golden to burnt quickly.
Pre-shredded cheese contains drying agents to prevent clumping, which can interfere with it melting well.
