1 tablespoon freshly ground black pepper, plus more for garnish, if desired
6 tablespoons unsalted butter
2 tablespoons good quality olive oil
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish, if desired
1 cup freshly grated Pecorino-Romano cheese
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions. Drain, reserving about 1 cup pasta water.
While the pasta cooks, in a large skillet over medium heat, toast freshly ground black pepper until fragrant, about 1 minute. Add butter to the pan, and cook, whisking frequently, until butter starts to brown and becomes very fragrant and nutty. Turn off heat. Add olive oil and set aside.
Add drained pasta into the skillet with the brown butter pepper sauce, tossing to combine. Add reserved pasta water and cheese, tossing until well incorporated. Garnish with a little extra grated cheese and pepper, if desired. Serve immediately.