Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt to season the water—it should taste like the sea.
2. Add the pasta and cook until al dente according to the package instructions (usually 8-10 minutes).
3. Reserve about 1/4 cup of the pasta water before draining. This starchy water is magic for perfecting the sauce!

Step 2: Make the Sauce

1. While the pasta cooks, heat the butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes, just until fragrant. Be careful not to burn the garlic!
2. Lower the heat to medium-low and pour in the heavy cream, stirring gently. Let it warm for 1-2 minutes.
3. Add the mascarpone cheese, stirring until it melts into the cream, creating a silky base.
4. Gradually stir in the grated Parmesan and Pecorino Romano cheeses, one handful at a time. Whisk constantly to prevent clumps and ensure the sauce stays smooth.
5. Add black pepper and stir well. Taste the sauce and adjust the seasoning if necessary.

Step 3: Combine the Pasta and Sauce

1. Add the drained pasta to the skillet with the sauce. Toss gently to coat every strand in the creamy, cheesy goodness.
2. If the sauce feels too thick, stir in a tablespoon or two of the reserved pasta water until you reach your desired consistency.

Step 4: Garnish and Serve

1. Transfer the pasta to serving bowls or a large platter.
2. Sprinkle with fresh basil, additional Parmesan, and a drizzle of olive oil for extra flavor.
3. Serve immediately while it’s warm and creamy.

Optional Variations:

• Add sautéed mushrooms or spinach for extra veggies.
• Toss in cooked chicken, shrimp, or turkey bacon for added protein.