1 teaspoon freshly ground black pepper, slightly coarse
8 ounces spaghetti, bucatini, or similar long pasta
2 teaspoons salt, for the cooking water, plus more for seasoning, as needed
2 tablespoons unsalted butter
2 ounces Pecorino Romano, finely grated
4 to 5 tablespoons of hot pasta cooking water
Instructions
Put the olive oil and black pepper in a sauté pan or deep skillet and place it over medium-low heat. Heat the mixture for 2 minutes; remove from the heat and set aside.
Bring about 3 quarts of water to a boil. Add 2 teaspoons of salt and the pasta. Cook following the package instructions for al dente pasta. Remove about 1/2 cup of the pasta water and drain the pasta in a colander.
Place the pan with the olive oil and pepper over low heat. Add the butter and hot drained spaghetti and stir to coat. Stir in the grated cheese and about 4 to 5 tablespoons of the hot pasta cooking water. Stir until the cheese mixture is creamy and coats the pasta. Taste and adjust the seasonings with more salt and pepper, as needed.