Cacio E Pepe

• 12 ounces spaghetti
• 4 tablespoons unsalted butter, at room temperature
• 1 tablespoon extra-virgin olive oil
• 2/3 cup grated pecorino romano cheese
• salt, to taste
• fresh ground black pepper, to taste (lots of it)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
3. When the pasta is tender, drain it, reserving 1/2 cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
4. Divide the pasta among four plates; serve immediately.

spaghetti, unsalted butter, extravirgin olive oil, pecorino romano cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/cacio-e-pepe-529988 (may not work)