Cacio and Pepper

Antonello Colonna

For 4 people

500 g of bucatini
300 g grated Pecorino Romano
Peppercorns (green, black, white and red) and grind when required


Boil the water in a deep pan, but do not add salt, because the Pecorino will be sufficient to flavour the pasta. Cut the bucatini into three parts and drop in the boiling water.

After a few seconds, the starch released by the pasta will appear in the water. When this happens remove almost all the water from the pan with a ladle. Transfer the cooking water to a second pan and keep this on the heat next to the first pan. Continue stirring the pasta, gradually adding the water necessary to complete cooking, taking it from the second pan.

When the pasta is cooked, but still firm, start adding the grated Pecorino and a generous amount of freshly ground pepper, stirring all the time. When all the Pecorino is stirred in, serve and complete each plate with some more pepper.