1 pound spaghetti (fresh if possible)
1 teaspoon Kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter, cubed
2 cloves garlic, pressed
2 teaspoons freshly ground black pepper
1 tablespoon unsalted butter, cubed
1 3/4 cups Pecorino Romano cheese, grated
Fresh Italian parsley, chopped
Bring a pot of water to a boil, and season with kosher salt.
Cook the spaghetti according to the directions on the box, until about two minutes before al dente.
Drain the pasta, reserving 3/4 cups of the pasta water, and set aside.
Place a large skillet over a medium high heat.
Add the olive oil and butter and, once shimmering, the garlic and ground pepper. Swirl the pan constantly until the pepper is toasted and the garlic is fragrant, about 1 to 2 minutes.
Add 1/2 cup of the pasta water and bring to a simmer. Add the pasta and stir well.
Reduce the heat to medium, and add the Pecorino Romano cheese.
Stir well, until the cheese has fully melted and every strand of pasta is coated.
Add more of the reserved water if the sauce seems dry, and add the remaining butter. Stir well.
Cook until al dente, remove from heat and serve immediately.
Garnish with a little more Pecorino Romano cheese and the chopped parsley.