12 oz thin spaghetti, broken in half (see note)
2 Tbsp extra-virgin olive oil
2 tsp lemon juice
½ cup grated Pecorino-Romano, plus more for serving
1 Tbsp unsalted butter
½ cup grated Parmesan
2 tsp coarsely ground black pepper, plus more for serving
1. Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.
Tips and Substitutions
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
Source and Credits
Copyright 2016 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen