This is so ridiculously easy to make that you don’t even really need instructions: 1) cook spaghetti, 2) add pasta water and cheese, 3) mix it all up.
By the way, this is pretty good, but not great. There are better things to do with expensive Italian cheeses. Add some chopped steak bacon or pancetta to make it better.
What you’ll need:
- 0.75 lbs dried spaghetti
- 0.33 cups freshly-grated Parmigiano-Reggiano cheese
- 0.75 cups freshly-grated Pecorino Romano cheese
- 1T coarsely-ground black pepper
What to do:
In a large pot of boiling salted water, cook the pasta to al dente. Drain the pasta, reserving 0.5 cups of the cooking water. While the pasta is cooking, combine the cheeses in a medium bowl.
Return the pasta to the pot. Working quickly and 2T at a time, add 6T tablespoons of the reserved cooking water. After each 2T, add a bunch of the cheese, tossing well, until all the cheese has been added. Season with salt and pepper and toss one last time.
Serve in warmed serving bowls, adding a bit of the reserved pasta water right before serving to make a creamy sauce. Serve immediately.