Pour 4 cups of
Chicken Broth (4 cups)
into a large pot and place over heat to start the boiling process. Once the chicken broth comes to a boil add in the
Bucatini Pasta (1 pckg)
but do not break. Place the pasta in whole.
Meanwhile, in a sauté pan place the
Ground Black Pepper (1/2 Tbsp)
Ground White Pepper (3/4 tsp)
into the dry pan. Turn the heat up to medium and heat up the pepper. That should take 3 to 4 minutes of stirring constantly be careful not to burn the pepper.
When pasta is cooked to the manufacturer's directions. Approximately 14 minutes. Drain while reserving one cup of pasta water to use later.
Return the pasta to the pan or a serving dish and stir with
Butter (2 Tbsp)
In a blender combine the cheese and the 1 cup of pasta water. Then pour the
Parmesan Cheese (1 cup)
over the pasta.
Sprinkle the pepper mixture on top of the pasta as well and combine until all the pasta has been saturated with the cheese sauce and the pepper mixture.
Plate the pasta and garnish with either shredded Parmesan cheese or more grated Parmesan cheese and serve.