Mushroom Pasta with Pepper & Pecorino

8 ounces short pasta, like campanelle

1 ½ teaspoons freshly and coarsely cracked black pepper, plus more for garnish

1 tablespoon extra-virgin olive oil

3 tablespoons Vermont Creamery Cultured Butter With Sea Salt, divided and cut into 1-tablespoon pieces

8 to 10 cremini mushrooms, stems trimmed (if dry), caps and stems thinly sliced about ¼-inch (if the mushrooms are small, slice caps and stems together)

¾ cup grated Pecorino Romano cheese, plus more for garnish

1 ½ cups reserved pasta water, divided (there were will be some left over)

Kosher salt, optional and to taste

Directions at food52.com

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