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Cacio e Pepe with Arugula

Ingredients

  • 1 lb. bucatini pasta
  • 6 tbsp. butter
  • 2 tsp. fresh cracked black pepper
  • 1/2 tsp. salt
  • 3/4 c. fresh grated parmesan cheese
  • 3/4 c. fresh grated pecorino romano cheese
  • 3 c. arugula
  • more cheese for serving

Instructions

  • Fill a large pot with lightly salted water and bring to a boil. Cook bucatini (or other long pasta) until just done. 
  • Drain pasta, reserving 1 c. of the pasta water.
  • In a large skillet or in the same large pot, melt butter. Once butter is melted, add in fresh cracked pepper.
  • Let the pepper cook for a minute, then add in the pasta water and salt. Whisk to combine.
  • Toss in pasta, and stir to coat pasta. Then add in cheeses and toss to coat pasta. 
  • Remove from heat and add in arugula. Toss gently and serve with more fresh grated cheese.