Ingredients
Serves 4
| 16 oz | Pastene Italian Bucatini or Pastene Italian Spaghetti | |
| 6 Tbsp | butter | |
| 1 ½ cup | Pastene Grated Parmesan Cheese | |
| ⅔ cup | Pastene Grated Romano Cheese | |
| 2 tsp | freshly cracked black pepper | |
| kosher salt to taste |
Directions
Cook time: 15 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, reserving 1 cup pasta cooking water.
- In a large skillet over medium heat, melt 4 tablespoon butter. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer.
- Add pasta and remaining butter. Reduce heat to low and add cheeses, stirring and tossing until cheese melts, sauce coats the pasta. Add more pasta water if sauce seems dry. Transfer pasta to warm bowls and serve. Season with salt and pepper.
