Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture. Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted.. 1. Iniziate a preparare la cacio e pepe pestando i grani di pepe in un mortaio fino a ridurli a una polvere fine. Grattugiate il formaggio in un'ampia ciotola, poi unite il pepe. 2. Scaldate l'acqua per la pasta, quando arriva a ebollizione, aggiungete una presa di sale grosso e tuffate i tonnarelli.
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1. Boil the pasta. Salt the water very well and cook the pasta until al dente. Save 1 cup of the water before draining. 2. Toast the pepper. Melt butter in a pan, add the black pepper, and heat until fragrant, about 30 seconds to a minute. 3. Mix in the water and pasta.. Put a large pot of water on to boil. While it heats, place the peppercorns in a large pan over medium/high heat. Toast the pepper for about 4 minutes, or until you can clearly smell the spice. Turn off the heat and transfer the peppercorns into a mortar and pestle. Coarsely grind the pepper and return it to the pan.
