Cacio e Pepe

INGREDIENTS

• 1/2 lb. pasta
• 2 tbsp. butter, divided
• 1 tbsp. extra-virgin olive oil 
• Coarsely ground black pepper
• 3/4 c. freshly grated pecorino, plus more for garnish
• 3/4 c. freshly grated Parmesan, plus more for garnish

DIRECTIONS

1. In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta.
2. In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.

for full instructions you can go to :    https://www.delish.com