📝 Instructions
= Recipe
1. Heat 3 tbsp extra-virgin olive oil and 1 tsp coarsely ground black pepper in a medium skillet over medium-low heat until fragrant and pepper starts to sizzle, 1 minute. Set aside.
2. Place 0.5 lb spaghetti in a large skillet and cover with water. Add a small pinch of kosher salt and bring to a boil, prodding spaghetti to prevent clumping. Cook until al dente. Transfer 2-3 tbsp pasta cooking water to the oil and pepper skillet. Stir in 2 tbsp unsalted butter. Transfer spaghetti with tongs to the oil and butter mixture.
3. Add 2 oz Pecorino Romano, very finely grated, and remaining 1 tbsp extra-virgin olive oil. Stir until cheese is melted. Add more pasta water to adjust until sauce is creamy. Season with salt and more pepper.
4. Serve immediately with extra cheese and black pepper at the table.
