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.
Simple, yet elegant. The nutmeg adds a lovely warmth. I'd recommend using a good quality pasta for the best results.
It was good, but not great. I found the sauce to be a little too heavy. I might try adding a bit of olive oil next time.
It was alright. Nothing special, but edible. I might try a different recipe next time.
Great recipe for a quick and delicious meal. The instructions were easy to follow, and the result was fantastic. Will make again.
A decent dish, but a bit bland. I added extra pepper, which helped. I'll try experimenting with different cheeses next time.
