Cacio e Pepe - Michael Beard

½ cup butter
1 pound spaghetti or bucatini, good quality (preferably bronze pressed)
4 ounces Pecorino Romano, finely grated
2 teaspoons freshly ground black pepper

Fill a large pot 2/3 full with water, salting the water well (think sea water). Bring to a boil. Add the pasta and cook until al dente. Drain and reserve ¼ cup of pasta water.

While pasta is cooking, heat a sauté pan with ½ of the butter. Let butter melt and slightly brown. When butter browns, add the reserved pasta water and the remaining butter. Let sauce cook until it starts to thicken. Add pasta with cheese and pepper. Toss well and taste. It shouldn't need any salt, but add if necessary, to taste. Makes 4 servings.