Ingredients
Ingredients
- Kosher salt, for pasta water
- 10 ounces spaghetti
- 3 tablespoons unsalted butter, cubed, divided
- 2 teaspoons freshly cracked black pepper
- ¾ cup finely grated Parmesan cheese
- ⅓ cup finely grated Pecorino cheese
Instructions
- Cook Pasta: Bring a large 4-quart pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for about 9-10 minutes or until al dente. Drain the pasta, reserving ¾ cup of the pasta cooking water.
- Toast Pepper: While the pasta cooks, melt 2 tablespoons of the unsalted butter in a large stainless steel 12-inch fry pan over medium heat. Add the freshly cracked black pepper and toast it by swirling the pan for about 1 minute to release the flavors.
- Make Sauce: Add ½ cup of the reserved pasta water to the skillet and bring the mixture to a simmer. Add the drained spaghetti and the remaining tablespoon of butter. Reduce heat to low and add the grated Parmesan cheese, stirring and tossing the pasta with tongs until the cheese melts and combines into a creamy sauce.
- Finish and Serve: Remove the pan from heat. Add the grated Pecorino cheese, stirring and tossing quickly until the cheese melts and coats the pasta evenly. If the sauce seems too dry, add a little more reserved pasta water to loosen it. Serve immediately.
Notes
- Always reserve pasta cooking water when boiling pasta — it is essential for creating silky, cohesive sauces in pasta dishes.
- Use freshly cracked black pepper and freshly grated cheeses for the best flavor and sauce texture.
- Adjust the amount of pasta water added to achieve desired sauce consistency.
- Serve immediately for optimal creaminess and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
