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Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

J. Kenji López-Alt
  • 15 minutes
  • Serves 2 to 3

INGREDIENTS

1/2 lb

Spaghetti

1

Black pepper, Coarsely ground

1

Kosher salt

4 tbsp

Olive oil, extra-virgin

1 cup

pecorino romano cheese

2 tbsp

Butter, unsalted