Cacio e Pepe

Ingredients

* 4 tablespoons (60 ml) extra-virgin olive oil, divided

* 1 teaspoon coarsely ground black pepper, to taste (A little less)

* 1/2 pound (225 g) spaghetti

* Kosher salt, to taste

* 2 tablespoons (30 g) unsalted butter

* 2 ounces Pecorino Romano cheese (about 1cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

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Directions

1. Grind pepper, grate Parmesan.
2. Get fresh spaghetti pasta to boil. Add salt.
3. Place spaghetti in water boil for 2-3 minutes.
4. Once spaghetti is placed in pot heat fry pan on medium low and place olive oil in to heat up.
5. Place pepper in and let fizzle for 1 minute. Melt butter in.
6. Once spaghetti is cooked, use tablespoon to put 2-3 tbsp of pasta water in fry pan. Mix around.
7. Use tongs to remove put spaghetti in pan.
8. Add Parmesan cheese and a small amount of olive oil into pan. Mix.
9. Add salt and pepper to taste.
10. Add a sprinkle of Parmesan to top.