RECIPES WE LOVE

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Restaurant: Osteria Tulia Serves 4-6

12 quarts water 2 pounds dried bucatini (preferably brands such as Giuseppe Cocco or Alfetra) 2 tablespoons unsalted butter (about ¼ stick) 3 tablespoons extra virgin olive oil 2 teaspoons fresh coarsely ground black pepper 3½ cups Locatelli Pecorino Romano cheese, finely grated (about 8 ounces)

Bring large pot of generously salted water to boil over high heat. Cook pasta according to package directions. Reserve 2 cups of pasta cooking water and carefully ladle into large sauté pan. Strain cooked pasta into colander.

In the hot pasta water, add butter, olive oil and a few good twists of pepper. Once water boils, add cooked pasta to pan and let it get very hot. Remove pan from heat and slowly add grated cheese. Stir well until cheese has melted and forms a creamy sauce. Season with salt if needed, and serve with additional cheese and pepper. 466 5th Ave. South, Naples; 239-213-2073, osteriatulia.com