| Ingredient | ULF # | Portion |
|---|---|---|
| Cortona Thin Spaghetti | 390112 | 10 oz. |
| Grassland Unsalted Butter | 214676 | 2 oz. |
| Baron Spices Cracked Black Pepper | 280906 | 1 tsp. |
| Cortona Grated Pecorino Cheese | 212214 | 1 oz. |
| Cortona Grated Aged Parmesan Cheese | 212803 | 1 oz. |
| True Salt Sea Salt | 308714 | .25 tsp. |
| Pasta Water | 1 cup |
Cook pasta al dente. Reserve 1 cup of pasta water.
In sauté pan, combine pasta water with pasta. Once it begins to boil, turn off heat and add cheeses and butter. Stir mixture until smooth. Add cracked pepper and a pinch of salt. Stir until incorporated and place in bowl.
Garnish with a bit of grated cheeses and a pinch more black pepper. Serve immediately
