Cacio e Pepe, Food52 style.
Cook 12-16 oz pasta in boiling water, reserve a cup of pasta water and drain pasta. In a sauté pan, combine 1/3 cup of pasta water with 4-6 tablespoons unsalted butter over medium-low heat. When butter is melted, add hefty, hefty amount of fresh cracked black pepper. Add pasta and 3/4 cup freshly grated Parmesan cheese. Turn off heat and mix with tongs. Stir constantly to coat pasta. Add egg yolk. Toss vigorously.
Portion into bowls, top more cheese and pepper. Top with hefty drizzle of extra virgin olive oil.