Spaghetti Cacio e Pepe
1 pound spaghetti
6 tablespoons olive oil
½ Cup Butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese
1 Cup Pasta Water Reserved or As Needed
½ Cup Italian Flat Leaf Parsley Finely Chopped and Divided
Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out 1 cup of the cooking water and reserve. Drain spaghetti.
Step 2 Heat oil and butter in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add ½ of the chopped parsley and combine. Add more cooking water until sauce coats spaghetti, about 1 minute more. Garnish with remaining parsley. Serves 4; serve with garlic crostini, pear salad and beverage.