3 tablespoons extra-virgin olive oil, EVOO
3 tablespoons salted butter
1 pound spaghetti
1 tablespoon coarse black pepper
1 quart water
2 cups finely grated Pecorino Romano cheese or half-and-half Parmigiano-Reggiano cheese and Pecorino
In a large, deep skillet, heat EVOO over medium to medium-high heat. Add butter to oil, and when it foams, add the pasta. Season pasta with pepper and toast to deeply golden in color and very nutty in its aroma. Add water to pan, bring to boil and stir occasionally, 7-8 minutes, then add cheese and stir 1-2 minutes more, to al dente. Serve in shallow bowls.