Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. mafaldine 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 the pasta until it's al dente. Reserve 1 cup of pasta water.
In a large sauté pan over low heat, melt the butter and add 1/2 cup pasta water and pink peppercorn to taste.
Drain the pasta and add it directly to the sauté pan. Toss over low heat.
Add both types of cheese and toss 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!