You'll need
- 4 tablespoons (60 ml) extra-virgin olive oil, divided
- 1 teaspoon coarsely ground black pepper, to taste
- 1/2 pound (225 g) spaghetti
- Kosher salt, to taste
- 2 tablespoons (30 g) unsalted butter
- 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
- 1 tablespoon of Gratta Cacio e Pepe breadcrumbs
How to make it
Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
