Cacio e Pepe Sautéed Green Beans

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 11/2 teaspoons ground pepper, plus more for garnish
• 1 pound green beans, trimmed
• 6 tablespoons water, divided, plus more as needed
• 11/4 cups finely grated Pecorino Romano cheese, divided

1. Combine 2 tablespoons butter, 1 tablespoon oil, and 11/2 teaspoons pepper in a large skillet; cook over medium-high heat, stirring constantly, until the butter is melted and the pepper is fragrant and sizzling, 2 to 3 minutes. 
2. Add trimmed green beans and toss to coat. 
3. Cover and cook, stirring occasionally, until the beans are bright green and lightly blistered in spots, about 8 minutes.
4. Add 2 tablespoons of water; cover and cook, stirring occasionally, until the green beans are crisp-tender, 1 to 2 minutes.
5. Remove from heat and immediately add the remaining 1/4 cup of water. 
6. Add 3/4 cup cheese and toss, shaking the pan constantly, until a creamy sauce forms and coats the green beans. 
7. Add additional water, 1 tablespoon at a time, if needed to loosen the sauce.
8. Transfer to a serving platter and sprinkle with the remaining 1/2 cup cheese. 
9. Garnish with additional pepper, if desired.