tablespoons (60 ml) extra-virgin olive oil, divided 1 teaspoon coarsely ground black pepper, to taste 1/2 pound (225 g) spaghetti Kosher salt, to taste 2 tablespoons (30 g) unsalted butter 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Directions Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fr
