Cacio e pepe
Prep Time: 10 minute
Cook Time: 10 minutes
4T- Extra virgin olive oil
Coarsely ground black pepper
½ pound spaghetti
2T- unsalted butter
2ou (1 cup) very finely grated Pecorino Romano Cheese
1/4 cup of pasta cooking water
zest of 1 lemon (optional)
Heat 3 Tablespoon of extra virgin olive oil and about a teaspoon and a half of black pepper in a medium skillet over low heat until ingredients are fragrant and pepper is beginning to sizzle. About 1 min, set aside.
Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt then bring to boil over high heat, prodding the spaghetti with fork occasionally. Cook according to box.
Transfer 3-4 Tablespoon of pasta cooking water to the skillet with the olive oil mixture add butter.
Transfer spaghetti with tongs over to the oil mixture. Add cheese and remaining T of olive oil. Add a few more Tablespoons of pasta water if needed to adjust consistency. Top with more black pepper and a touch of lemon zest.