Cacio e Pepe

Instructions

1. Prepare the cheese mixture
   In a large bowl, combine the finely grated Pecorino Romano cheese with 2 tablespoons of freshly ground black pepper. Mix well and set aside.
2. Cook the pasta
   Bring a large pot of water to a boil. Add 1 teaspoon of sea salt (less than usual as the Pecorino is quite salty). Add the pasta and cook until al dente, about 2 minutes less than package instructions. Reserve 1 cup of pasta cooking water before draining.
3. Toast the pepper
   While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the remaining 2 tablespoons of black pepper and toast for 1-2 minutes until fragrant, being careful not to burn it.
4. Create the sauce
   Add ½ cup of the reserved pasta water to the skillet with the toasted pepper. Bring to a simmer and then reduce heat to low.
5. Combine pasta and sauce
   Transfer the drained pasta to the skillet with the pepper sauce. Toss vigorously to coat the pasta, allowing the starchy water to create a creamy emulsion.
6. Add the cheese
   Remove the skillet from heat. Gradually add the Pecorino and pepper mixture to the pasta, tossing continuously. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until you reach a creamy consistency that coats the pasta.