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Spaghetti Cacio e Pepe
1 pound dry spaghetti
2 cups grated pecorino cheese
4 teaspoon black pepper coarsely ground
4 Tablespoon unsalted butter
4 Tablespoon olive oil
Salt to taste
Bring 4 quarts of water to a boil in a large pot.
In a large sauté pan add butter, oil & peeper.
Once water comes to a boil season with salt and drop pasta in and cook 1 minute less then package recommends.
While pasta is cooking, add two ladles of pasta water to butter mixture and bring to a boil.
When pasta is one minute away, drain and toss pasta in butter and pepper over high heat for one minute. Add additional pasta water If it becomes to dry.
Add half the cheese and toss until creamy.
Plate on four plates and top with additional cheese. Serve at once.