By Robert J.Matthews
8oz spaghetti pasta 2 tablespoons olive oil 2 tablespoons butter 1 cup freshly grated Pecorino Romano or Parmesan cheese, plus more for serving Freshly ground black pepper
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add the cooked spaghetti and toss to coat, allowing the strands to fry slightly.
Add 1/2 cup reserved pasta water and toss. The starch from the water will help the sauce emulsify and cling to the pasta.
Add the Pecorino or Parmesan and toss vigorously with tongs until combined. Add a few cracks of black pepper.
Add more pasta water 1 tablespoon at a time if needed to create a creamy sauce that evenly coats each strand.
Taste and season with more salt and pepper until properly seasoned.
Transfer the cheesy spaghetti to bowls and top with more grated Pecorino or Parmesan cheese. Add more black pepper if desired. Serve immediately.