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Ingredients
  • 12 ounces thin spaghetti, broken in half (see Cook's Note)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 teaspoons lemon juice
  • ½ cup grated Pecorino-Romano, plus more for serving
  • 1 tablespoon unsalted butter
  • ½ cup grated Parmesan
  • 2 teaspoons coarsely ground black pepper, plus more for serving
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