Spaghetti Cacio E Pepe (Cheese And Pepper) - cooking recipe

Ingredients

1 1/4 lbs spaghetti
3/4 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons fresh coarse ground black pepper
kosher salt

Preparation

Cook spaghetti, al dente, in salted water according to package directions.
Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
Stir in pepper and any additional liquid, if needed; season with salt if necessary.