12 ounces thin spaghetti, broken in half (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 cup grated Pecorino-Romano, plus more for serving
1 tablespoon unsalted butter
1/2 cup grated Parmesan
2 teaspoons coarsely ground black pepper, plus more for serving
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.