Ingredients:

  • 200g high-quality bronze-cut bucatini
  • 100g Parmesan (Parmigiano Reggiano), finely grated
  • 1 tbsp red pepper flakes
  • 1 tbsp sea salt
  • 2 liters water

Instructions:

  1. Bring 2 liters of water to a boil in a large pot. Add 1 tbsp sea salt and 200g of bucatini. Cook for exactly 2 minutes less than the 'al dente' package instructions, ensuring the water remains highly starchy.
  2. While the pasta boils, toast 1 tbsp of red pepper flakes in a dry skillet over medium heat for 2 minutes until fragrant. Coarsely crush the toasted red pepper flakes using a mortar and pestle.
  3. Return the crushed pepper to the skillet and add a small ladle of the bubbling pasta water to create a flavorful mahogany-colored base.
  4. In a small bowl, whisk 100g of finely grated Parmesan (Parmigiano Reggiano) with 2-3 tablespoons of warm pasta water to create a thick, smooth cheese paste (slurry).
  5. Using tongs, transfer the undercooked pasta directly into the skillet with the pepper water. Toss over medium heat for 1 minute to finish cooking.
  6. Remove the pan from the heat entirely. Add the cheese paste to the pasta and stir vigorously, adding a splash more pasta water if needed, until a glossy, creamy emulsion forms.