¼cupfinely grated pecorino romanoplus more for serving
Freshly ground black pepper
Instructions
Bring a shallow amount of water to a boil over high heat. Season with a touch of salt (not as much as you normally would for pasta as we are using less water here!)
Drop pasta into boiling water and stir.
While pasta cooks, melt butter in a large skillet over low heat. Cook, stirring constantly, until the butter is lightly golden.
Add in garlic and cook for about 30 seconds more. Add in a couple ladles of the water water to the butter to stop it from browning further.*
Once pasta is just a touch under al dente, add it to the pan with the butter along with a splash of pasta water.
Continue to cook pasta in the butter sauce, stirring constantly until the pasta is al dente and a creamy sauce is created. Add more pasta water as necessary.
Stir in cheese. Season to taste with salt and black pepper.