Ingredients

• 1 pound of thick spaghetti or bucatini

• ½ pound of Pecorino Romano finely grated

• Generous amount of freshly cracked black pepper

• One stick [1/4 pound] of butter
  
  Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

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The Pasta

• Bring a large pot of water to boil.

• Add the pasta to the water and cook according to the package instructions - it should also mention the time to achieve an al-dente result.

• Once the pasta has no more than 2 minutes left and reaches an al-dente texture, remove some pasta water and put it aside and take the pasta out of the pot so it will not cook any longer

The Sauce

• Put the Pecorino Romano Cheese in a blender. Add some of the pasta water and start to blend.

• Keep adding lesser amounts of water until it becomes smooth and creamy. Then, set it aside.

• Put the empty pasta pan on medium-low heat, add butter, and let it melt.

• Crack a generous amount of fresh pepper into the pan.

• Once the butter has melted, reduce the heat to low to keep the butter nice and warm.

• Transfer the al-dente pasta to the pan. Mix it very well and thoroughly until all the pasta is covered with butter.

• Add some small amounts of pasta water to ensure the mixture is creamy, then turn off the heat completely.

• Add the pecorino cheese cream from the blender and mix the pasta until it is completely covered in cheese cream.

• Generously season with pepper.