Fill a large saucepan with water and add salt to taste. Bring it to a boil over high heat

Add <quantity>200<unit>g</unit></quantity> of spaghetti to the boiling water. Cook for 2m until less than al dente, following the manufacturer’s instructions

Finely grate or blend <quantity>½<unit>cup</unit></quantity> of pecorino cheese

Strain the spaghetti and reserve the cooking liquid

Add <quantity>¼<unit>cup</unit></quantity> of the cooking liquid and <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a saucepan over medium heat

Add salt to taste and <quantity>½<unit>tbsp</unit></quantity> of ground black pepper

Add the cooked spaghetti and mix it

Add <quantity>½<unit>tbsp</unit></quantity> of butter. Mix it and let it melt

Add about <quantity>⅓<unit>cup</unit></quantity> of the grated pecorino cheese in small batches, while constantly stirring, until it melts

Add extra virgin oil to taste, and adjust the seasoning if necessary. Turn off the heat and toss the pasta until emulsified and creamy

Plate the pasta on a serving dish

Drizzle extra virgin olive oil and grate pecorino cheese to taste

Finish with ground black pepper to taste

The spaghetti cacio & pepe is ready! Enjoy!