Cacio e Pepe

Directions

1. 1
   Put a pot of salted water on to boil.
2. 2
   In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste.
3. 3
   Spread the paste evenly in the bowl.
4. 4
   Once the water is boiling, add the pasta.
5. 5
   The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water.
6. 6
   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.
7. 7
   The sauce should cling to the pasta and be creamy but not watery.
8. 8
   Plate and dust each dish with additional pecorino and pepper.
9. 9
   Serve immediately.