Whipped Cheddar Spaghetti

My cheese sauce has clumped up in the past for this dish. Somehow I managed to emulsify it perfectly tonight, due to the right combo of pasta water, EVOO, butter and cheese. It worked with cheddar but should be replicable for similar cheese. The 1 tblsp of ground black pepper is a minimum quantity for 300 gr spaghetti.

300 gr spaghetti

1 cup white cheddar

2-3 tblsp butter

1 tblsp ground black pepper

EVOO

maldon sea salt

1. make spaghetti (6 minutes cooking)
2. drain, put back in pot retaining about 1/4 cup of pasta water, toss with EVOO
3. put back on low heat, add cheese and butter and stir pasta vigorously for about a minute; pasta should be well coated with cheese, smooth and glossy
4. add more pepper than you think probably necessary, season with salt
5. eat right away...