Ingredients:
1 lb spaghetti
1 cup of grated Pecorino Romano cheese
1 cup of grated Parmesan cheese
1 tablespoon of freshly cracked black pepper
1/4 cup of extra-virgin olive oil
1/4 cup of butter
2 cloves of garlic, thinly sliced
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
2 tablespoons of grated lemon zest
Salt to taste
Instructions:
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Remove the skillet from the heat and add the spaghetti, Pecorino Romano cheese, Parmesan cheese, pepper, lemon zest, parsley, and chives.
Toss the spaghetti until the cheese is melted and the pasta is well coated.
If the pasta seems dry, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season with salt to taste.
Serve in bowls and garnish with extra cheese, pepper and herbs if desired.