Lemony Cacio e Pepe Recipe | Valerie Bertinelli | Food Network

Ingredients

• Kosher salt
• 1 pound spaghetti
• 6 tablespoons unsalted butter
• 2 1/2 teaspoons freshly ground black pepper, plus more for garnish
• 1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
• 1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
• 1 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons chopped fresh chives