Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)

Step 1
Gather all ingredients.

Step 2
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.

Step 3
Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.

Step 4
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.

Step 5
Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.

Step 6
Add more pasta water, little by little, until a thick cream has formed.

Step 7
Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.