Cacio e Pepe Pasta Recipe

• 2 pounds dried spaghetti
• 3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
• 6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
• 2 teaspoons coarsely ground black pepper

1. Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat.
2. Add pasta and cook according to package directions.
3. Drain pasta, reserving 2 cups of the cooking water.
4. Return pasta and cooking water to the pot and place over low heat.
5. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.
6. Season with salt, and serve with additional cheese if desired.

romano cheese, unsalted butter, ground black pepper

Taken from www.chowhound.com/recipes/cacio-e-pepe-pasta-11422 (may not work)