Steps

1. Bring a large pot of water to a boil and add 120g Spaghetti and 120g homemade Tagliatelle separately. Cook slightly less than the package instructions.
   🕒 01:41
2. Measure out 40g Pecorino Romano for Cacio e Pepe and 40g Parmigiano Reggiano for Burro e Formaggio, then grate them.
   🕒 02:26
3. Prepare black pepper by grinding some in a pepper mill and crushing some peppercorns at the bottom of a pan or on a tray.
   🕒 04:26
4. [For Cacio e Pepe] Add black pepper to taste to a frying pan and sauté over low heat until fragrant.
   🕒 05:50
5. [For Burro e Formaggio] In a separate frying pan, add water to taste and 20g Butter, then melt the butter.
   🕒 06:04
6. Transfer the cooked Spaghetti to the Cacio e Pepe frying pan and simmer while thoroughly coating it with the sautéed black pepper. Adjust saltiness by adding a small amount of pasta water.
   🕒 08:20
7. Transfer the cooked Tagliatelle to the Burro e Formaggio frying pan and toss with the melted butter.
   🕒 09:42
8. Add grated Parmigiano Reggiano to taste all at once to the Burro e Formaggio frying pan and mix quickly. Reserve some for garnish.
   🕒 10:18
9. Turn off the heat for the Cacio e Pepe frying pan, then add grated Pecorino Romano to taste and mix rapidly.
   🕒 10:37
10. [Burro e Formaggio] Plate the finished pasta and sprinkle with black pepper to taste and the reserved grated Parmigiano Reggiano to taste.
    🕒 10:54
11. [Cacio e Pepe] Plate the finished pasta and drizzle with EVOO to taste and black pepper to taste as desired.
    🕒 11:20