Pasta with Cheese and Black Pepper

This looks like a simple recipe I will be able to cook quickly when stressed or short on time.

Recipe from Smitten Kitchen.

Ingredients
1/4 cup olive oil
1 pound dried spaghetti
2 tablespoons butter
4 ounces Pecorino Romano cheese, finely grated
1 1/2 teaspoon finely ground black pepper
Salt (optional)

Directions
Cook spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. Drain spaghetti, reserving 1 1/2 cups of pasta cooking water.

Dry out pot, then heat the olive oil over high heat until almost smoking. Add drained spaghetti and 1 cup of reserved pasta water and jump back, this will splatter mightily.

Add butter, 3 ounces cheese and ground pepper and toss together with tongs. Taste, adding more pasta water, cheese, pepper or salt (which should not be neccessary, as Romano is very salty) to taste.

Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper. Serves 4 as main course.