Cacio e Pepe

Boil the pasta water

Bring a large pot of water to a rolling boil over high heat.

Prepare the cheese paste

Combine the finely grated Pecorino Romano and Parmigiano-Reggiano in a medium bowl.

Add 3 tablespoons of cold water to the cheese and stir with a fork until a thick, smooth paste forms.

Toast the pepper

Heat the olive oil in a large skillet over medium heat.

Add the cracked black pepper to the skillet and toast, stirring constantly, for about 1 minute until fragrant.

Remove the skillet from the heat and set aside.

Cook the pasta

Add the kosher salt to the boiling water.

Add the spaghetti and cook until 2 minutes shy of the package's al dente time.

Reserve at least 2 cups of pasta cooking water in a heatproof measuring cup before draining.

Build the sauce

Return the skillet with the toasted pepper to medium heat.

Add 1 cup of the hot pasta water to the skillet and bring to a gentle simmer.

Add the drained spaghetti to the skillet and toss with tongs to coat in the peppery water.

Cook the pasta in the skillet for 1 to 2 minutes, tossing constantly, until most of the water is absorbed.

Add the cheese

Remove the skillet from the heat completely.

Add a splash of fresh pasta water (about 3 tablespoons) to the cheese paste and stir to loosen it slightly.

Pour the cheese paste over the pasta and toss vigorously with tongs for 30 seconds.

Add pasta water a tablespoon at a time, tossing constantly, until the sauce is glossy and clings to every strand.

Serve immediately

Divide the pasta among warm bowls using tongs.

Finish each bowl with an extra pinch of cracked black pepper and a light dusting of Pecorino Romano.