- 400g (13oz) bucatini or spaghetti
- 60g (2 1/2oz) butter
- 1 tbsp freshly ground black pepper
- 100g (3 1/2oz) Parmesan, grated
Cook the pasta until al denté in a large pan of boiling salted water following the pack intructions. Drain, reserving 350ml (12fl oz) of the cooking water, and set aside.
Clean out the pan then set over a high heat and add the butter. Once melted add the black pepper and cook, stirring continuously, for 10 seconds until fragrant.
Add the cheese and 250ml (8fl oz) of the reserved water. Bring to the boil and mix continuously so that the cheese and water come together to form a sauce.
Add the pasta and a pinch of salt. Mix well.
Slowly add the remaining water, stirring continuously, until you have a thick sauce that clings to the pasta (you may not need to use all the water).
Divide between four serving bowls and serve immediately.