Cacio e Pepe

Ingredients

• 3 qt water
• 1 Tbsp kosher salt
• 8 oz dried spaghetti
• 2 Tbsp unsalted butter
• 2 tsp black pepper, coarsely ground, plus more for serving
• 1 1/2 cups (about 4 oz) Pecorino Romano, finely grated, plus more for serving

Before you start

• Finely grate the Pecorino Romano.
• Coarsely grind the black pepper.

Directions

1. Bring to a boil: water, kosher salt.
2. Cook just short of al dente, save 1 cup pasta water, drain: step 1, dried spaghetti.
3. Melt, toast 1 min: unsalted butter, black pepper.
4. Add with 1/2 cup pasta water, toss 1 min: step 3, step 2.
5. Off the heat, toss in by handfuls with splashes of pasta water until creamy: step 4, Pecorino Romano.