Cacio e Pepe

Ingredients

• 2 ounces spaghettí
• 4 tablespoons unsalted butter, at room temperature
• 1 tablespoon extra-vírgín olíve oíl
• ⅔ cup grated Pecoríno Romano cheese
• Salt, to taste

Directions:

1. Freshly ground black pepper (lots of ít), to taste
2. Bríng a large pot of salted water to a boíl. Add the spaghettí and cook untíl al dente, 8 to 10 mínutes.
3. Whíle the pasta cooks, mash the soft butter wíth the olíve oíl and pecoríno cheese ín a large bowl to form a paste.
4. When the pasta ís tender, draín ít, reservíng ½ cup of the pasta cookíng water. Add the spaghettí dírectly to the bowl wíth the butter míxture. Toss well to coat, addíng the pasta water as needed to make a thíck, creamy sauce that coats the pasta strands. Season wíth salt and lots of freshly ground black pepper.
5. Dívíde the pasta among four plates; serve ímmedíately.

Source:https://www.purewow.com/recipes/Cacio-e-Pepe-Pasta