Ingredients:
1 lemon
​Kosher salt
6 oz. spaghetti
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
¾ cup finely grated Parmesan
⅓ cup finely grated Pecorino

Total cooking time:
30 mins

Recipe:

1. Bring 3 quarts water to a boil in a 5-qt. pot. and heavily season with salt.
2. Add pasta and cook, stirring occasionally.
3. Once pasta is cooked, drain and reserve ¾ cup pasta cooking water.
4. While pasta is cooking, melt 2 Tbsp. butter in a skillet over medium heat.
5. ​Add pepper and cook, swirling pan, until toasted, about 1 minute.
6. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
7. Reduce heat to low and add Parmesan, stirring and tossing with tongs, if available, until melted.
8. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta.
9. Slice lemon horizontally for plating or add lemon zest.