Spaghetti Cacio e Pepe

Ingredients

• 1 tablespoon coarsely ground pepper black
• 0.3 cup parmigiano-reggiano cheese freshly grated
• 0.8 cup pecorino romano cheese freshly grated
• 25 servings salt 
• 0.8 pound pasta like spaghetti 

Equipment

• bowl
• pot

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. Meanwhile, in a small bowl, combine the cheeses.
3. 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.
4. Sprinkle on the black pepper and season the pasta with salt; toss again.
5. Transfer the pasta to a warmed serving bowl.
6. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms.
7. Serve right away.