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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook Bucatini
Add 400g of bucatini pasta to the boiling water. Cook according to package instructions until al dente, usually about 9-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup (240ml) of pasta cooking water. Then, drain the pasta and set aside.
Making the Sauce
- 4
Heat Oil
In a large skillet, heat 60ml of extra virgin olive oil over medium heat.
- 5
Sauté Garlic
Add 2 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 6
Add Lemon Juice and Zest
Stir in 80ml of lemon juice and 1 tablespoon of lemon zest. Allow the mixture to simmer for about 2 minutes.
- 7
Combine Pasta and Sauce
Add the drained bucatini to the skillet. Toss to combine, adding some reserved pasta water if the sauce is too thick.
- 8
Season with Black Pepper and Cheese
Add 1 teaspoon of freshly cracked black pepper and 100g of grated Pecorino Romano cheese. Toss everything together until well combined. Adjust seasoning as needed.
- 9
Garnish
If desired, sprinkle with chopped fresh parsley before serving.
