Barilla Linguine with Black Pepper and Pecorino Romano Cheese

• 3 tablespoons sea salt (optional)
• 1 tablespoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter
• 1 (16 ounce) box Barilla Linguine
• 1/4 cup freshly grated pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to a boil; season with sea salt.
2. Add black pepper to a 12- to 14-inch skillet and toast over medium heat, stirring until fragrant, about 20 seconds.
3. Add olive oil and butter; stir occasionally until the butter has melted.
4. Remove from heat.
5. Cook pasta according to the package directions.
6. Drain, reserving about 1/2 cup (125ml) of the pasta cooking water.
7. Add 1/4 cup (50ml) of the reserved pasta cooking water to the olive oil and butter mixture; add linguine and stir.
8. Stir in the pecorino Romano cheese and Parmigiano-Romano cheese; add a splash or two more of the reserved pasta cooking water if necessary to loosen the sauce.
9. Serve immediately.

salt, freshly ground black pepper, extravirgin olive oil, unsalted butter, barilla linguine, freshly grated pecorino romano cheese, freshly grated parmigianoreggiano cheese

Taken from allrecipes.com/recipe/barilla-linguine-with-black-pepper-and-pecorino-romano-cheese/ (may not work)