Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper

  Spices, black

  1 tsp or 2g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  2 tbsp or 28g

• Romano cheese

  2 oz or 57g

Directions

1. Heat the black pepper and three-quarters of the olive oil in a medium skillet over medium-low heat until fragrant and sizzling, about 1 minute. Set aside.
2. Place the spaghetti in a large skillet and cover with water. Add a pinch of salt and bring to a boil over high heat, stirring occasionally to prevent clumping. Cook until al dente, about 1 minute less than the package instructions.
3. Transfer 2 to 3 tablespoons of pasta water to the skillet with the olive oil and pepper. Stir in the butter until melted.
4. Using tongs, transfer the spaghetti to the oil and butter mixture. Add the cheese and remaining olive oil, stirring until the cheese melts and a creamy sauce forms. Add more pasta water as needed.
5. Season with additional salt and black pepper to taste. Serve immediately.