Cacio e Pepe
6 oz. pasta ( linguine or fettuccine are our favorites)
3 Tbsp. Brooklyn Buttery Seabreeze: Sea Salt Butter
1 tsp. freshly cracked black pepper
3/4 cup finely grated Parmesan
1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about pasta is al dente. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta. (Add more pasta water if sauce seems dry.)