Cacio e pepe

Cacio e Pepe is a pasta dish from Roman cuisine. "Cacio e Pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta. Wikipedia

12 ounces spaghetti

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 tablespoon very coarse freshly ground black pepper

1 3/4 cups freshly grated Parmesan, plus more for serving

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
2. Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.  Enjoy!  
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4. Note:  A side salad would go along nicely with this meal.