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 black pepper and three-quarters of the olive oil in a medium skillet over medium-low heat until fragrant and the pepper begins to sizzle, about 1 minute. Set aside.
2. Place spaghetti in a large skillet and cover with water. Season with a pinch of salt, then bring to a boil over high heat, stirring occasionally to prevent clumping. Cook until al dente, about 1 minute less than package instructions. Transfer 2 to 3 tablespoons of pasta water (for original recipe of 2 servings, adjust as needed if preparing a different number of servings) to the skillet with the olive oil and pepper. Stir in butter.
3. Using tongs, transfer spaghetti to the oil and butter mixture. Add cheese and remaining olive oil, stirring until the cheese melts. Add more pasta water as needed to achieve a creamy sauce that coats the spaghetti.
4. Season with salt and black pepper to taste. Serve immediately.

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