1 pound bavette or linguini fine
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 stick butter
3 tablespoons freshly ground black pepper
1 1/2 cup freshly grated Cacio di Roma
1 1/2 cup freshly grated Pecorino Romano, plus extra for serving
2 tablespoons Kosher salt
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large saute pan, heat the olive oil over high heat until it is almost smoking. Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil. Add the butter and toss over high heat 1 minute.
Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately, divided evenly among 4 warmed pasta bowls