Boil water in a large pot. Add salt until the water tastes like the sea. This is crucial for flavoring the pasta.
Add penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, grate the parmesan cheese and pecorino romano cheese into a bowl.
In a large skillet, melt the butter over medium heat. Add a pinch of black pepper and toast for about 1 minute until fragrant.
Add a ladle of the reserved pasta water to the skillet, creating a starchy base. Gradually add the grated cheese, stirring constantly to create a smooth, creamy sauce.
Add the drained pasta to the skillet and toss to coat it evenly with the cheese sauce. If the sauce is too thick, add more pasta water until it reaches the desired consistency.
Serve immediately, garnished with additional grated cheese and a generous grind of black pepper.
It was okay, but I think the salt level could be adjusted. Maybe a bit less cheese next time.
This is a must-try recipe! The creamy, cheesy sauce is simply divine. The pepper adds a nice kick.
Very tasty and easy to follow. I followed the recipe exactly and it turned out great. I'll be making this again soon.
It was good. The sauce was a little too thick for my liking. I might try adding a bit more pasta water next time to thin it out.
This was a great weeknight dinner. The hint of nutmeg was a nice touch. My only suggestion would be to add a bit more pepper for a stronger kick.
