Spaghettoni Cacio e Pepe

Instructions

1. 1

   In a bowl, combine both cheeses with the pepper. Set aside.

2. 2

   In a pot of lightly salted boiling water, cook the pasta until al dente, about 3 minutes for fresh pasta.

3. 3

   As soon as the pasta is added to the pot, remove ½ cup (125 ml) of boiling water and pour it into the bowl of cheese (see note). Using a hand spatula, mix well until smooth.

4. 4

   Remove 2 cups (500 ml) of the pasta water from the pot and pour 1 cup (250 ml) of it into a large skillet. Set aside.

5. 5

   Drain the pasta. Add them to the skillet and continue cooking for 1 minute over medium-high heat. At this point, the water in the skillet will have thickened and almost evaporated. Remove from the heat.

6. 6

   Add the cheese mixture to the skillet and, using kitchen tongs, mix vigorously to coat the pasta in the cheese. Add 1 tbsp (15 ml) of the pasta cooking water at a time, stirring constantly.

7. 7

   Serve the pasta in shallow bowls. Sprinkle with more Parmesan, if desired. Serve immediately.