Spaghetti with Cheese and Pepper
for 4 servings
- salt, to taste
- ½ lb spaghetti (225 g)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons coarsely ground black pepper
- 4 oz grated parmesan cheese (115 g), or pecorino romano cheese
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
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