Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 tsp salt ($0.02); 1/2 lb dry spaghetti* ($0.59); 4 Tbsp salted butter, divided** ($0.50); 1 tsp coarsely ground black pepper plus more for garnish*** ($0.17); 1 cup Parmesan, grated, plus more for garnish**** ($1.75)

Ingredients

4 serv.

3/4 tsp salt ($0.02)
1/2 lb dry spaghetti* ($0.59)
4 Tbsp salted butter, divided** ($0.50)
1 tsp coarsely ground black pepper plus more for garnish*** ($0.17)
1 cup Parmesan, grated, plus more for garnish**** ($1.75)

Instructions

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1 In a large skillet bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.
2 Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.
3 In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.
4 Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.
5 Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.
6 Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.