Pour flour on your clean, flat work surface and make a large, wide well. Add eggs, water, salt, and pepper to the well and beat together with a fork being careful not to break the edges of the well. Slowly incorporate flour as you mix, until the mixture begins to come together and is less of a liquid, more of a loose dough. Set aside the fork and bring together the rest of the dough with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorporated and the dough is smooth and supple. If your dough isn’t coming together, trying adding a 1/2 Tbsp of additional water. Wrap your ball of dough in plastic wrap and let rest at room temperature for 20 minutes.

Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. After it has been rolled into thin, wide sheets, put your dough through a spaghetti cutter or cut the sheets yourself into thin spaghetti. Refrigerate the spaghetti until ready to cook.

Bring a large pot of water to a boil and add a good amount of salt. Boil spaghetti in batches for about 5-7 minutes (the pasta will cook fast!). Drain the spaghetti and add to a large bowl. Stir in the butter, pecorino, and parmesan until the butter has melted. Serve immediately.