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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by gathering all your ingredients. Chop the walnuts roughly, and set aside. Rinse the preserved lemons under cold water to remove excess salt, then slice them thinly, making sure to remove any seeds.
- 2
Cook the Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions, usually about 9-11 minutes until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Walnuts
In a large skillet, heat the olive oil over medium heat. Add the chopped walnuts and toast them gently for about 3-4 minutes until they become fragrant and slightly golden. Stir frequently to prevent burning.
- 4
Combine Ingredients
Add the cooked bucatini to the skillet with the toasted walnuts. Stir in the sliced preserved lemons, dried oregano, and season with salt and freshly ground black pepper to taste. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
- 5
Finish with Pecorino
Remove the skillet from heat and stir in the grated pecorino cheese, mixing well until it melts into the pasta. Adjust seasoning if necessary.
- 6
Serve
Plate the bucatini and garnish with additional pecorino cheese and a sprinkle of black pepper. Serve immediately and enjoy your delicious bucatini!