-Dry Spaghetti -Salt -Salted Butter -Black Pepper -Parmesan
In a large skillet, bring water and salt to a boil. Add dry spaghetti and boil for two minutes less than the package directions call for, until just before al dente.
Before draining the spaghetti, reserve some pasta water. Once drained, place the spaghetti in a bowl and set it close to the stove to keep it warm.
In the same skillet you used to cook the spaghetti, melt butter and coarsely ground black pepper over medium heat. Simmer the pepper in the melted butter until fragrant.
Add the reserved pasta water to the pan and stir until the sauce becomes glossy and thickens.
Turn down the heat from medium to low. Add the spaghetti, the remaining butter, and the grated parmesan.
Over low heat, use tongs to combine the parmesan, butter, spaghetti, and black pepper sauce until a creamy cheese sauce forms. Add more pasta water to thin the sauce if necessary. Plate your Cacio e Pepe immediately and garnish with more grated parmesan and a few more grinds of black pepper.