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

kept bymondobff
recipe bySerious Eats

4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper
Kosher salt
1/2 pound (225g) spaghetti
2 tablespoons (15g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving



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