Cacio e Pepe Butter with Bucatini

Looking for an easy way to add flavor to your pasta? Roll up a simple compound butter featuring black pepper and cheese to create an instant classic Italian pasta dish, Cacio e Pepe.

INGREDIENTS

• ½ cup (1 stick) butter, softened
• 1 cup freshly grated DeLallo Granino Cheese, plus more for garnish
• 2 tablespoons freshly ground black pepper
• 1 teaspoon salt
• 1 (1-pound) package DeLallo Bucatini

DIRECTIONS

1. In a mixing bowl, combine softened butter with cheese, pepper and salt. Using parchment paper or plastic wrap, roll butter into a log shape. Chill in the freezer until slightly firm, about 20 minutes.
2. Meanwhile, bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 1 cup of the hot pasta water for finishing sauce.
3. Quickly transfer hot pasta to a large mixing bowl. Immediately add 3 tablespoons of the compound butter and ¼ cup of the warm pasta water to the bowl. Stir until fully combined.
4. Serve topped with freshly grated cheese.
5. *Compound butter can be made ahead of time and refrigerated for up to 1 month or frozen for 3 months.