Cacio e Pepe Ingredientssalt170 grams of pasta (such as spaghetti)3 Tbsp. unsalted butter, cubed, divided1 tsp. black pepper1 cup finely grated (any) hard cheeseMethodBring 3 litres of water to a boil in a pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add your hard cheese, stirring and tossing with tongs until melted. Remove pan from heat; add more hard cheese if desired, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.