Ingredients
1 cup Pecorino Romano
1 cup Parmigiano reggiano
2 tablespoon Butter
1 tablespoon Olive oil
1 tablespoon Black peppercorns
1 pound Dried spaghetti
3 cloves Garlic
1 handful Kosher Salt
Preparation
Freshly grate 1 cup of the Parmigiano reggiano and 1 cup of the Pecorino Romano. Set aside
In a large pan, toast the tablespoon of black peppercorns until aromatic, careful not burn
Using a mortar and pestle or flat side of a knife, grind the toasted peppercorns. Set aside
Peel and thinly slice the 3 cloves of garlic. Set aside
In the same pan used to toast the black peppercorns, heat 1 tablespoon of olive oil over medium high heat
Add the slices of garlic and about half the toasted pepper, cook the garlic watching it carefully, to a light brown (about 3-5 min)… being very careful not to burn the garlic. Cover and set aside
In a large pot, throw a small handful of kosher salt into the water (should taste like the ocean) and bring to boil
Watch the pasta and just before el dente, reserve 1 cup of the pasta water, and start putting the pasta into the large pan with the olive oil, pepper and garlic
Add the 2 tablespoons of butter, 1/4 cup of the pasta water, and start mixing in the cheese and remaining toasted pepper
Continue to stir and add in additional pasta water to gain the desired consistency
