½cup(50g)Parmesan cheese + more for topping(can either be freshly grated or the green jar kind)
1teaspoonground black pepper + more for topping
Saltto taste
Instructions
In a large stockpot, boil water and cook spaghetti according to directions on box.
Remove and drain well. Put pasta in a large bowl and place pads of butter on top and toss to melt.
Toss with Parmesan cheese, ground black pepper, and salt (to taste).
Serve and enjoy!
Notes
Store the cacio e pepe in an airtight container in the fridge for up to 3 days. To reheat, add a little water and cook on the stove over medium heat. You can freeze the pasta for up to 3 months in an airtight container.