Peppery Parmesan & Pecorino Linguine

1. Pasta Preparation

In a large pot, bring 6 quarts of water to a rolling boil. Season the water with 3 tablespoons of Kosher salt.

2. Toast the Pepper

While the water is heating, warm another large pot over medium heat. Add the black pepper and toast it lightly until it becomes aromatic, which should take no more than 20 seconds, to awaken its spicy essence.

3. Create the Sauce Base

To the toasted pepper, blend in the olive oil and unsalted butter. Stirring occasionally, allow the butter to melt completely and infuse with the pepper, then take the pot off the heat.

4. Cook the Linguine

Gently place the linguine into the boiling water. Cook it until it reaches an al dente texture. Be sure to save about 1/2 cup of the pasta cooking water before draining.

5. Combine and Emulsify

Introduce 1/4 cup of the reserved pasta water to the pepper, oil, and butter mixture. Reintroduce the pot to medium heat and add the drained linguine. Toss and stir the pasta vigorously, ensuring each strand is glossed with the sauce.

6. Cheese Integration

Fold in the grated Parmigiano-Reggiano and Pecorino Romano cheeses. If the sauce appears too thick, gently incorporate additional reserved pasta water, bit by bit, until you reach a creamy, cohesive consistency.

7. Serving

Plate the pasta immediately. Present additional Parmigiano-Reggiano at the table for guests to add an extra touch of richness to their individual servings.