1. Cook pasta in a pot of boiling water until al dente (follow the instructions on the package). Strain. Set aside 1 cup of pasta water. Add a drizzle of olive oil.
2. In a large non-stick pan, heat pepper until aromatic.
3. Add some pasta water. Over a low heat, add pasta. Add a bit of grated cheese and more pasta water. Stir gently until everything is melted and creamy.
4. Add cheese and pasta water and continue stirring gently until everything is melted and creamy.
5. Remove from heat.
6. Place burrata on top and gently break apart.
7. Serve with ground pepper.

Chef’s secret

• The key to this recipe is the combination of cheese and pasta water. For a smooth sauce, always work over low heat and mix in cheese in small batches, stirring constantly.
• Use good quality pepper, preferably freshly ground. This will intensify the aroma and flavour of the dish.
• Make sure burrata is at room temperature before breaking it apart on top of the pasta, so that it blends well with the hot bucatini.
• For perfectly cooked pasta, follow the instructions on the package exactly. Bucatini must be al dente to contrast the sweet, creaminess of the sauce.
• Make sure the pepper is ground into larger, coarse pieces, as they give more pronounced flavour and texture. Coarse pepper is often used in sauces, like pepper sauce, or as a topping to enhance the presentation and flavour of dishes.

Discover a symphony of Italian flavours with our Cacio e pepe bucatini with burrata. This traditional recipe uses a specific technique to bring out the flavours of simple ingredients. The thick bucatini pasta is wrapped in a creamy Pecorino Romano sauce, with a kick of coarse black pepper. The final touch, a melt-in-your-mouth ball of burrata, adds unrivalled creaminess. Perfect for a special evening or to impress guests, this dish is a celebration of authentic Italian cuisine. Embark on a culinary journey to the heart of Italy in just 15 minutes!