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Spaghetti, Paysanne

Plunge in two quarts boiling water three-quarters of a pound of the best quality spaghetti. Season the water with a tablespoon salt; cover the pan and boil for fifteen minutes. Then drain on a sieve; replace the spaghetti in the saucepan; season with a saltspoon salt and a saltspoon white pepper, adding one ounce good butter divided in small pieces; lightly mix with a wooden spoon for two minutes, then place the pan on the fire and add one ounce grated Parmesan cheese and one ounce grated Swiss cheese. Lightly mix again for five minutes while heating well. Dress on a hot dish and serve very hot.