Cacio e Pepe (Pasta with Black Pepper)

• 1/2 pounds Spaghetti Noodles
• 1 Tablespoon Butter
• 1/2 cups Grated Pecorino Romano Cheese, Divided Use
• 1 teaspoon Salt
• 2 teaspoons Fresh Cracked Black Pepper, Divided Use

1. Boil spaghetti in salted water until al dente (using package instructions for timing).
2. Drain the pasta but reserve pasta water.
3. Heat a pan and add 1/2 cup pasta water and butter.
4. When butter starts to melt, add the cooked pasta and toss well.
5. Then add half of the cheese, the salt and 1 teaspoon of pepper and keep tossing.
6. The cheese will melt and form a creamy sauce.
7. Remove from heat, into a bowl, sprinkle with the rest of the pepper and cheese and serve right away.
8. Note: you can make the dish with leftover plain spaghetti if you keep the reserved pasta water.

noodles, butter, romano cheese, salt, fresh cracked black pepper

Taken from tastykitchen.com/recipes/main-courses/cacio-e-pepe-pasta-with-black-pepper/ (may not work)