Cacio e Pepe (NY Times)

Serves 4

● 1 1⁄2 cups finely grated pecorino Romano
● 1 cup finely grated Parmigiano-Reggiano
● 1 tablespoon ground black pepper
● 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
● Olive oil

1. Combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
2. Once the water is boiling, add the pasta. Cook until just all dente.
3. Use tongs to quickly transfer pasta to the bowl, reserving a cup or so of the cooking water.
4. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce, if necessary.
5. Serve immediately.