Pasta "Cacho e Pepe"

Ingredients:

• 340 g spaghetti
• 3 tablespoons unsalted butter
• 3 tbsp. l. olive oil
• 1 tbsp coarsely ground black pepper + extra for serving
• 1 3/4 cups freshly grated Parmesan cheese, plus extra for serving

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Set aside 1 cup of water and discard the rest.
2. In a large skillet, heat the butter and olive oil over medium-high heat until foam subsides. Add the pepper and cook, stirring, for about 1 minute. Add the pasta and up to 3/4 cup of the cooking water; stir.
3. Sprinkle with Parmesan cheese and continue cooking, stirring, until the cheese has melted and the pasta is well coated, about 2 minutes. Add a little more liquid, if needed, to thin the sauce. Season with salt and divide among four plates. Serve sprinkled with additional Parmesan cheese and black pepper.