|6 oz||Pastene Bucatini or Pastene Spaghetti|
|3 Tbsp||unsalted butter|
|1 tsp||freshly cracked black pepper|
|¾ cup||Pastene Grated Parmesan Cheese|
|⅓ cup||finely Grated Pecorino|
- Bring 3 quarts of water to a boil in a 5 quart pot. Season with salt, add pasta, and cook, stirring occasionally, until about two minutes before tender. Drain, reserving 34 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted 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 Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.