Cacio e Pepe

Ingredients:

• 8 oz Spaghetti, Bucatini, Pappardelle, etc

• 4 tbsp Grass-Fed Butter, dived into half tbsp

• 1 cup Parmesan (finely grated)

• 1 1/2 tsp Black Pepper (freshly ground preferred)

• Salt for pasta water and to taste

Directions:

1. Cooking pasta according to directions in heavily salted water (save 1 cup pasta water at the end)

2. While pasta is cooking, on medium-low heat, start melting 3 tbsp of butter, add in the pepper and stir until all combined and butter is fully melted

3. Add in 1/2 cup pasta water, add in the pasta and use tongs to coat the pasta then add in cheese and continue to tong the pasta to coat

4. Add in the remaining butter to coat

5. If too thick, add in more pasta water

6. Serve and eat immediately