INGREDIENTS
4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper
Kosher salt
1/2 pound (225g) spaghetti
2 tablespoons (15g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane orthe smallest holes of a
box grater, plus more for serving
DIRECTIONS
1. Heat 3 tablespoons olive oil and about a teaspoon of black pepperin a medium skillet over medium-low heat until ingredients are fragrant and pepperis barely starting to
sizzle, about 1 minute. Set aside.
2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to preventitfrom clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of
pasta cooking water to the skillet with the olive oil/pepper mixture. Stirin butter. Using
tongs, lift spaghetti and transferitto the oil/butter mixture.
3. Add cheese and remaining tablespoon olive oilto the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta waterto the skillet
to adjust consistency,reheating as necessary untilthe sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table
4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper
Kosher salt
1/2 pound (225g) spaghetti
2 tablespoons (15g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane orthe smallest holes of a
box grater, plus more for serving
DIRECTIONS
1. Heat 3 tablespoons olive oil and about a teaspoon of black pepperin a medium skillet over medium-low heat until ingredients are fragrant and pepperis barely starting to
sizzle, about 1 minute. Set aside.
2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to preventitfrom clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of
pasta cooking water to the skillet with the olive oil/pepper mixture. Stirin butter. Using
tongs, lift spaghetti and transferitto the oil/butter mixture.
3. Add cheese and remaining tablespoon olive oilto the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta waterto the skillet
to adjust consistency,reheating as necessary untilthe sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table