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Bring a large pot of water to a boil, add plenty of salt.
Cook pasta until it's al dente.
Reserve ¾ cup pasta water.
Drain the pasta and add it back to the pot over low heat along with ¼ cup pasta water and butter.
Stir with a wooden spoon until the butter has fully melted.
Add both types of cheese and stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency.
Add more pasta water as needed, ¼ cup at a time.
Plate and top with freshly cracked pink peppercorn and more Parmigiano.