Spaghetti with Pecorino di fossa and Pepe

Ingredients :

• kosher salt
• 6 oz. pasta (Pici or spaghetti chitarra)
• 3 tbsp. unsalted butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• 3/4 cup grated parmesan
• 1/3 cup finely grated di pecorino di fossa

Preparation :

1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until
2. about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
3. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling
4. pan, until toasted, about 1 minute.
5. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce
6. heat to low and the Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add
7. Pecorino di Fossa, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add
8. more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.