This is the ultimate in simple and delicious! Thank you Patricia Wells for sharing this dish in your latest cookbook – The French Kitchen.
3 TBSP black pepper, coarsely ground
2 TBSP olive oil
2 TBSP butter
1 lb spaghetti
3/4 c pecorino, grated
3/4 c Parmesan, grated
Cook pasta according to package.
Place pepper in a 12 inch skillet over medium heat, cook 30 seconds. Add butter and oil remove from heat.
Return skillet to heat, add 4 TBSP pasta water, add the pasta, toss to coat. Add cheese and toss to coat, add more pasta water if needed.