INGREDIENTS
[MAKES 4 TO 6 SERVINGS]
1 pound dried bucatini pasta
1 tablespoon freshly ground black pepper, plus more for garnish
5 tablespoons unsalted butter, divided
4 tablespoons olive oil
1 cup freshly grated Parmesan cheese
1 cup freshly grated Pecorino Romano cheese, plus more for garnish
Kosher salt, to taste
DIRECTIONS
STEP 1
Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water.
STEP 2
Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted- 1 to 2 minutes.
STEP 3
Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan, and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Buon appetito!
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