| 1. | Prepare spagetti according to directions on package. Reserve some of the liquid (about 1/4 cup) |
| 2. | When pasta only has a few minutes left, begin preparing the sauce. |
| 3. | In a separate pan, on low-medium heat, add your butter, oil and 3/4 tbps pepper. |
| 4. | Allow the butter to melt, swirling the pan around to help it move a bit. |
| 5. | When spaghetti is done, add the reserved cooking liquid to your melted butter/pepper/olive oil sauce and swirl the pot again. |
| 6. | Turn heat down to low. Add your spaghetti and toss once. |
| 7. | Add your cheeses and the rest of the pepper (3/4 tbsp) and toss the spaghetti again in the pan to combine all ingredients. |
| 8. | Top with a sprinkle more of pepper and cheese, if desired. |
| 9. | Serve with warm baguette and wine, of course |