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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 pound(s) spaghetti |
3/4 cup(s) pecorino romano freshly grated |
1/3 cup(s) parmigiano-reggiano freshly grated |
1 tablespoon(s) black pepper coarsely ground |
salt |
Directions:
1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain the pasta reserving 1/2 cup of the cooking water.
3. Meanwhile, in a small bowl, combine the cheeses.
4. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions.
5. Sprinkle on the black pepper and season the pasta with salt; toss again.
6. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms.
7. Serve right away.
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