Spaghetti Cacio e Pepe

Ingredients

• 0.75 pound spaghetti
• 0.75 cup freshly grated Pecorino Romano cheese
• 0.33 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon coarsely ground black pepper
• Salt

Steps

1. Cook the pasta al dente in a large pot of boiling salted water. Drain it, keeping 1/2 cup of the cooking water. While it cooks, combine the cheeses in a small bowl.
2. Put the pasta back in the pot and work quickly. Add 6 tablespoons of the reserved water in 2-tablespoon additions, alternating with the cheeses and tossing well between additions so the pasta is thoroughly coated. Sprinkle on the black pepper, season with salt and toss once more.
3. Move the pasta into a warmed serving bowl. If necessary, add the remaining 2 tablespoons cooking water, tossing until the sauce becomes creamy. Serve immediately.