Creamy Pecorino and Pepper Pasta

1. Boil Water

Begin by bringing a large pot of salted water to a boil. This will be the base for cooking your pasta, so make sure the water is generously salted like the sea.

2. Prepare Cheese Paste

While waiting for the water to boil, take a large bowl and combine the finely grated Pecorino Romano and Parmigiano-Reggiano with the ground black pepper. Mash these ingredients together with a bit of cold water to form a thick, spreadable paste. The cold water is crucial here, as it helps the cheese blend smoothly, ensuring a creamy sauce later on.

3. Cook Pasta

Once the water is boiling, add your pasta and cook it until it's just shy of perfectly done. Taste frequently to ensure you catch it at this stage. Just before the pasta is fully cooked, reserve a cup of the starchy cooking water; this will be your secret weapon for achieving the perfect sauce consistency.

4. Combine Pasta and Cheese Paste

Drain the pasta and transfer it immediately to the bowl with the cheese paste. Start stirring vigorously. The heat from the pasta will melt the cheese, and the vigorous stirring helps the sauce cling beautifully to each strand. If the mixture seems too thick, a splash of the reserved pasta water will help loosen it up and make it creamy. Add a drizzle of good olive oil to enhance the texture and flavor.

5. Serve

Plate the pasta and give it a final flourish by dusting it with more Pecorino Romano and a sprinkle of black pepper. The dish should be served immediately to enjoy the pasta at its creamy best.