50g unsalted butter, chopped
2 tbsp extra virgin olive oil
1 tbsp coarsely cracked black pepper
60g finely grated pecorino, plus extra to serve
1 tsp ground white pepper
60g finely grated parmesan
- Cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Drain, reserving 1½ cups pasta cooking water.
- Meanwhile, melt butter and oil in a large deep-sided frying pan over medium heat, add half the cracked black pepper and stir for 30 seconds or until fragrant. Add reserved pasta water and bring to a simmer.
- Add pasta to the pan and then toss for 2 minutes, or until pasta is warmed through. Reduce heat to low, add the cheese and toss until just melted and forms a silky sauce. Serve scattered with remaining black and white pepper and finely grated cheese.