Roasted Cacio Pepe

• 1 pound/453 grams dried bucatini
• 8 3/4 cups/1,968.75 grams water
• 2 tablespoons/28 grams extra virgin olive oil
• 3 1/2 ounces/100 grams fresh pecorino, grated
• Fine sea salt
• Freshly ground black pepper
• 3 1/2 ounces/100 grams Pecorino Toscano, grated

1. Preheat the oven to 350F (175C).
2. Arrange the bucatini on a baking sheet in an even layer two bucatini deep.
3. Toast in the oven for 10 minutes, until the noodles are a deep golden brown.
4. Remove the bucatini from the oven and let cool.
5. When the pasta has cooled completely, place it in a large zip-top bag and add the water.
6. Close the bag, pushing out as much air as possible, and put it in the refrigerator.
7. Let the bucatini hydrate for 2 1/2 hours.
8. (Roasted pasta takes longer to hydrate than normal dried pasta.)
9. Remove the bag from the refrigerator and pour out the water.
10. Return the pasta to the bag and refrigerate it until needed.
11. (You can store the pasta for up to 2 days.)
12. Bring a pot of water to a boil and add 2 teaspoons salt per quart of water.
13. Add the hydrated pasta to the water and cook for 1 minute.
14. Drain the pasta, reserving some of the cooking liquid, and return it to the pot.
15. Add the olive oil and stir in the fresh pecorino.
16. Crack some pepper into the pasta and stir.
17. A quick sauce will form.
18. Add half of the Pecorino Toscano and stir to combine.
19. Scoop the pasta into a serving bowl and top with the remaining Pecorino Toscano and some more pepper.

bucatini, water, extra virgin olive oil, fresh pecorino, salt, freshly ground black pepper, pecorino toscano

Taken from www.epicurious.com/recipes/food/views/roasted-cacio-pepe-374150 (may not work)