4medium zucchinithinly sliced into ribbons with mandoline, peeler or spiralizer
1teaspoonfreshly ground black pepper
4ouncesPecorino cheesefinely grated plus more for topping
1/3cupchopped fresh flat leaf parsley
Cook bucatini according to package directions until about 3 minutes before tender. Add zucchini noodles, cook 3 minutes more. Drain, reserving 1 cup cooking liquid.
Melt butter in large skillet over medium heat. Add pepper; cook and stir about 1 minute.
Add 1/2 cup reserved pasta water; bring to simmer. Add pasta and zucchini noodles, tossing to coat. Reduce heat to low and add cheese, stirring vigorously until cheese melts and pasta is coated (add more of the cooking liquid if pasta seems dry).
Divide between 4 bowls; sprinkle each with parsley and more cheese if desired. Serve.
Pinch and Swirl | Bucatini and Zucchini Noodle Cacio e Pepe | https://pinchandswirl.com/bucatini-zucchini-noodle-cacio-e-pepe/