Bucatini Cacio e Pepe

Main Course

Ingredients

A large pinch coarse ground black pepper
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter, whole (2 teaspoons in the beginning, 4 teaspoons to finish)
1/2 cup pasta water (1/4 cup when the pasta hits the pan, 1/4 cup to drizzle in when tossing the pasta)
1 teaspoon Pecorino Romano cheese, grated (to finish)
1 1/4 teaspoon parmesan cheese, grated
1/2 cup fresh bucatini
Salt to taste