Cacio e Pepe
½ pound spaghetti
6 ounces reserved pasta cooking water
3 tablespoons butter
freshly ground black pepper
1 cup finely grated Pecorino or parmesan cheese, plus more for serving
kosher salt, to taste
Bring 3 quarts water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving the pasta cooking water.
While the pasta cooks, melt 2 tablespoons butter and some black pepper in a large saute pan over low heat. Once the butter turns golden, add about 4 ounces of pasta cooking water. Raise the heat to medium-high and shake the pan to emulsify the sauce. Add the pasta, remaining butter and the parmesan cheese, stirring and tossing until the cheese is melted. Add more water, 2-3 ounces as a time, if needed until you have a creamy sauce that coast the pasta. Taste for salt and adjust if necessary. Top with more cheese before serving.