Things are heating up in the kitchen on Valentine's Day as I teach alexhshapiro how to make his favorite pasta dish (and our V-day staple) cacio e pepe with a big ol' black truffle shaved on top! #cookingbaesics Get the recipe here: Kosher salt, to taste 1 pound dried bucatini 1 tablespoon freshly ground black pepper 1 stick unsalted butter 1 small black truffle 3/4 cup grated Parmesan, plus more for garnish 3/4 cup grated Pecorino 1. Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, 8 to 9 minutes. Then drain, reserving 1 cup of the pasta water. 2. Meanwhile, in another large pot, toast the pepper over medium-low heat until fragrant, 1-2 minutes. Add butter to melt. 3. Raise the heat to medium, then add the drained pasta, reserved pasta water and a few slices of the truffle, either crumbled or minced. Cook, stirring constantly and slowly incorporating the Parmesan and Pecorino, until the cheese melts and the pasta water forms a thick sauce coating...