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15 minutes
25 minutes
40 minutes
- 2 (16 ounce) packages dried spaghetti
- 3.5 cups finely grated Pecorino Romano cheese, or more to taste
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons coarsely ground black pepper
- salt to taste
- Bring a large pot of heavily salted water to a vigorous boil. Cook spaghetti until al dente, stirring occasionally, for about 12 minutes. Drain pasta, saving 2 cups of cooking water.
- Combine pasta, cooking water, 3 1/2 cups of Pecorino Romano cheese, butter, and pepper in a pot over low heat. Stir until the cheese melts and creates a creamy sauce, approximately 5 minutes. Season with salt to taste.
- Garnish with extra cheese, to taste.
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