Ingredients

• 12 ounces thin spaghetti, broken in half (see Cook's Note)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 2 teaspoons lemon juice
• 1/2 cup grated Pecorino-Romano, plus more for serving
• 1 tablespoon unsalted butter
• 1/2 cup grated Parmesan
• 2 teaspoons coarsely ground black pepper, plus more for serving

Browse by ingredient

Instructions

1. Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.