Ingredients

· Salt, to taste

· 1/2 lb spaghetti (225 g)

· 2 tablespoons olive oil

· 2 tablespoons unsalted butter

· 2 teaspoons coarsely ground black pepper

· 4 oz grated parmesan cheese (115 g), or pecorino romano cheese

Method

Bring a large pot of salted water to a boil. Cook the pasta for one minute less than the package instructs, until al dente. Save one cup (240 ml) pasta water, then drain. Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine. Stir in the reserved pasta water. Toss in the cooked pasta. Reduce the heat to low. Add the parmesan and toss until the cheese is melted and the pasta is well-coated. Season with salt, if desired. Enjoy!