Ingredients

• Spaghetti (1 lb.)

• Ground black pepper

• Sea salt

• Butter (1 stick)

• Parsley (just for pressing)

• Olive oil

• Pecorino Romano cheese (½ cup)

• Parmesan Reggiano cheese (½ cup)

How to Prepare

1. Salt the water about 1 tablespoon per liter. Stir and bring to a boil.

2. In a pan, add about half a cup of olive oil and butter (melt).

3. While the oil and butter are heating, grate the cheeses.

4. Once the water is boiling, add the pasta.

5. In the oil and butter mixture, add in about 2 tablespoons of ground pepper. Stir.

6. About a minute before the pasts id fully cooked, add the pasta to the hot oil and butter mixture.

7. Take about 1 cup of pasta water and add it to the pasta.

8. Add the cheeses and stir until everything is mixed well.

9. Plate the pasta, and add some more pepper, a little more cheese and layer some more pepper and top with some fresh cut parsley. Enjoy!