Cacio e Pepe Spaghetti With Black Pepper and Pecorino Romano Recipe

Ingredients

• 4 tablespoons (60ml) extra-virgin olive oil, divided
• 1 teaspoon coarsely ground black pepper, to taste
• Kosher salt, to taste
• 1/2 pound (225g) spaghetti
• 2 tablespoons (30g) unsalted butter
• 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

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