Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. bronze cut spaghetti or other long pasta
1/2 cup Pecorino Romano, finely grated
3/4 cup Parmigiano Reggiano, finely grated
4 tbsp. salted butter
Freshly cracked pink peppercorn
Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it's al dente. Reserve 3/4 cup pasta water.
Drain the pasta and add it back to the pot over low heat along with 1/4 cup pasta water and butter. Stir with a wooden spoon until the butter has fully melted.
Add both types of cheese and stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with freshly cracked pink peppercorn and more Parmigiano.
Tip: Feel free to adjust the cheese ratio to your preferences!