Cacio e Pepe

Ingredients

• 3/4 tsp salt ($0.02)
• 1/2 lb dry spaghetti* ($0.59)
• 4 Tbsp salted butter, divided** ($0.50)
• 1 tsp coarsely ground black pepper plus more for garnish*** ($0.17)
• 1 cup Parmesan, grated, plus more for garnish**** ($1.75)

Instructions

1. In a large skillet bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.
2. Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.
3. In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.
4. Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.
5. Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.
6. Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.