One-Pot Cacio e Pepe Pasta

Ingredients:

• 340 g thin spaghetti, broken in half
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon juice
• 0.5 cup grated Pecorino Romano cheese + extra for serving
• 1 tbsp unsalted butter
• 0.5 tbsp. grated parmesan
• 2 tsp coarsely ground black pepper + extra for serving

Preparation:

1. Place the spaghetti, olive oil, and 1 teaspoon of salt in a medium skillet with high sides and cover with 5.5 cups of water. Bring to a boil over medium-high heat. Continue cooking, stirring frequently to prevent sticking, until al dente, about 8 minutes. Remove from heat and stir in the lemon juice. Gradually sprinkle in the pecorino cheese and stir until completely melted, then add the butter.
2. Sprinkle with Parmesan cheese, black pepper, and 1/2 teaspoon salt and stir until the cheese melts and becomes smooth (it will thicken at first, but will dissolve into the sauce after 4 minutes). Divide the spaghetti among four bowls and sprinkle with additional pecorino cheese and black pepper.
   
   Note
   
   The success of this dish depends on the specific shape of the pasta, so we do not recommend substituting thin spaghetti with another pasta.