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Cacio e Pepe (Spaghetti with Pepper and Pecorino)

kept byDAPHNE
recipe bySerious Eats
Notes: 

Serves 2 to 3 as a snack or side dish

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Ingredients: 

4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper
Kosher salt
1/2 pound (225g) spaghetti
2 tablespoons (30g) 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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