Cacio e Pepe

Ingredients

• Salt
• 100g finely grated Parmigiano-Reggiano
• 6g ground black pepper, plus more for finishing the dish
• 150g finely grated Pecorino Romano, plus more for dusting completed dish
• 340g tonnarelli or other long pasta like linguine or spaghetti
• Good olive oil

Instructions

1. Put a pot of salted water on to boil. In a large bowl, 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. The second before it is perfectly cooked, tasting it frequently once it begins to soften, reserve about 240 ml cooking water, then use tongs to quickly transfer the pasta to the bowl. Stir vigorously to coat the pasta, adding 5 to 10 ml olive oil and a little cooking water if needed to thin the sauce. The sauce should cling to the pasta and be creamy but not watery. Plate, dust with additional pecorino and pepper, and serve immediately.