Ingredients
1 lb Pasta
4 Tablespoons Unsalted Butter + more for adjusting consistency
4 Tablespoons SOOC Black Pepper Olive Oil
½ cup finely grated Pecorino Romano Cheese
½ cup finely grated Parmesan Cheese
1 ½ teaspoons finely ground Black Pepper
1 Tablespoon SOOC Five Pepper Sea Salt + more to taste
Directions
Fill a large pot with water and bring to a boil. Cook pasta according to packaged instructions, but leave a little bit undercooked to finish in the sauce.
While pasta is cooking, heat a large 12-inch skillet over medium/high heat. Add some of the pasta water to the pot, about ½ a cup, enough to cover the bottom of the pan by a quarter inch. Allow the water and the pan to warm up (but it shouldn’t be boiling and too hot).
Add the cooked pasta to the skillet and immediately add in the butter and the Black Pepper Olive Oil, toss and mix to combine.
When the water and the oils have emulsified, add in the cheeses and toss and mix to combine, then turn heat to low. Add in the Five Pepper Sea Salt and black pepper and mix.
You should have a thick, but creamy sauce. If it is too thick, add some pasta water and butter to loosen it up. If it is too watery, turn the heat up and cook off some of the water, making sure to stir the pasta while cooking.
Taste and adjust for seasoning, add more salt if necessary, if it doesn’t taste peppery enough add more in small pinches, mixing and tasting after pinch.
Plate and top with freshly grated pecorino cheese and black pepper. Enjoy!
