Ingredients
Serves 3
| 16 oz | Pastene Bucatini or Pastene Spaghetti | |
| 3 Tbsp | unsalted butter | |
| ¾ cup | Pastene Grated Parmesan Cheese | |
| ⅓ cup | finely Grated Pecorino | |
| 1 tsp | freshly cracked black pepper | |
| Kosher salt, to taste |
Directions
- Cook pasta in a heavily salted pot of water until al dente. Drain, reserving 1 cup pasta cooking water.
- Meanwhile, melt 2 tablespoons of 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 Parmesan and 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. Season with salt and pepper