✤3/4 lb boneless, skinless chicken breast
✤16 oz bucatini
✤1/4 cup (4 tbsp) butter
✤2 tsp freshly ground black pepper
✤1 cup reserved pasta water
✤4 oz pecorino romano cheese, grated
✤4 oz parmesan cheese, grated
✤2½ oz spinach
❖Bring a large pot of salted water to a boil. Add the bucatini and cook about 6-7 min, or until just al dente.
❖While pasta is cooking, melt the butter in a large saucepan on med heat and add the black pepper, allowing it to toast for 1 min.
❖When the pasta has finished, do not drain, just remove from heat. Ladle 1 cup pasta water into the sauce. Add half of both cheeses and whisk until mix is smooth.
❖Adjust temp to low. Using tongs, move pasta from pot to saucepan, tossing in sauce to coat.
❖Add remaining cheese & the spinach and continue to mix until pasta is evenly coated.
❖Top with additional black pepper when serving.
