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1. Finely grate the pecorino romano cheese and parmesan cheese into a fluffy pile and combine in a bowl. Finely chop the fresh parsley.
1.2 cup pecorino romano cheese,
0.8 cup parmesan cheese,
2 tbsp fresh parsley
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2. Finely grate the lemon zest from the lemons, avoiding the bitter white pith, and set the lemon zest aside. Squeeze the lemons to obtain the lemon juice and set aside.
2 piece lemon,
2 tbsp lemon juice,
2.5 tbsp lemon zest
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3. Coarsely crush the black peppercorns in a mortar and pestle or under a heavy pan until they are cracked but not powdered.
2.5 tsp black peppercorns
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4. Bring a large pot of water to a boil, season generously with kosher salt, and add the spaghetti. Cook until just shy of al dente, stirring occasionally. Reserve the reserved pasta water before draining.
280 g spaghetti,
2 tsp kosher salt,
1.5 cup reserved pasta water
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5. While the pasta cooks, place a large wide pan over medium heat. Add the crushed black peppercorns and toast, stirring, until fragrant, about 1 minute. Add the olive oil and unsalted butter and let the butter melt and foam gently, then turn the heat to low.
3 tbsp unsalted butter,
1 tbsp extra-virgin olive oil,
2.5 tsp black peppercorns
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6. Add a generous splash of the reserved pasta water to the pan and swirl to create a loose, glossy emulsion with the fat and pepper. Keep the mixture at a gentle simmer over low heat.
1.5 cup reserved pasta water
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7. Transfer the drained spaghetti directly to the pan with the pepper mixture. Toss vigorously, adding more reserved pasta water as needed so the pasta is well coated and slightly saucy. Remove the pan from the heat and let it stand for about 30 seconds to cool slightly.
280 g spaghetti,
1.5 cup reserved pasta water
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8. Sprinkle in the cheese mixture in several additions, tossing constantly and adding small splashes of reserved pasta water to maintain a creamy, fluid sauce that clings to the spaghetti without clumping.
1.2 cup pecorino romano cheese,
0.8 cup parmesan cheese,
1.5 cup reserved pasta water
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9. Add the lemon zest, lemon juice, and fine sea salt, then toss until the spaghetti is glossy and the sauce is silky and bright. Adjust the consistency with a bit more reserved pasta water if needed.
0.2 tsp fine sea salt,
2 tbsp lemon juice,
1.5 cup reserved pasta water,
2.5 tbsp lemon zest
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10. Twirl the pasta into warm bowls. Top with extra pecorino romano cheese, a sprinkle of fresh parsley, and an extra crack of black pepper if desired. Serve immediately while hot and creamy.
2.5 tsp black peppercorns,
2 tbsp fresh parsley,
0.2 cup extra pecorino romano cheese
By james