Ingredients

The following ingredients have 4 Servings
  • 12 ounces spaghetti (or long pasta)
  • 4 ounces Pecorino Romano (plus extra for garnish)
  • 1 ½ teaspoons black pepper (finely ground)
  • 3 tablespoons butter

Instruction

  • Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don't overfill the pot. The water should just barely cover the pasta.
  • Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  • Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  • Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  • Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
  • Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
  • Garnish with additional cheese and parsley if desired. Serve immediately.