Cacio e Pepe with Minerva Dairy Unsalted Butter

Cook the spaghetti until al dente, following the instructions on the pasta box but taking 1-2 minutes off the cook time. When finished, save about ½ cup of the pasta water in a heat-safe measuring cup. Drain the pasta. Melt the butter in a large pan over medium heat. Add the freshly ground black pepper to the butter (start with 1 teaspoon and add more to taste). Pour in the saved pasta water, and bring the mixture to a boil. Add the drained pasta to the skillet, and toss it into the buttery mixture with tongs. Add ¾ of the grated Pecorino Romano cheese, and continue heating and mixing until the cheese has melted and the sauce coats the pasta. Serve warm, and garnish with extra cheese, pepper, and chopped parsley.