Spaghetti Cacio e Pepe

By Janes_kitchen

Ingredients

• 3/4 LB spaghetti
• 3/4 C freshly grated Pecorino Romano Cheese
• 1/3 C freshly grated Parmigiano-Reggiano cheese
• 1 TBL grd. black pepper
• salt

Preparation

Step 1

in lg. pot of boiling slated water, cook pasta until al dente
drain pasta, reserving 1/2 C cooking water
meanwhile, in sm. bowl, combine cheeses

return pasta to pot
working quickly, add 6 TBL reserved cooking water, 2 TBL at a time,
alternating w/ cheeses
toss well to thoroughly coat pasta between additions
sprinkle on black pepper
season pasta w/ salt
toss again

transfer pasta to warmed serving bowl
add remaining 2 TBL cooking water, as necessary, tossing until creamy sauce forms

serve right away