Ingredients

The following ingredients have 4 Servings
  • Kosher salt
  • 10 ounces spaghetti  
  • 3 tablespoons unsalted butter, cubed, divided
  • 2 teaspoons freshly cracked black pepper
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino

Instruction

  • Bring a large pot of water to a boil and season with salt. Once boiling, add the spaghetti and cook, stirring occasionally, until al dente. Drain, and reserve 3/4 cup pasta cooking water.
  • Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the cracked black pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add the spaghetti and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts and the sauce coats the pasta. (Add more pasta water if sauce seems dry.) Serve immediately.