Spaghetti Caccio e Pepe

Ingredients:

• 450 g spaghetti or other thin long pasta
• 1/4 cup olive oil
• 1 cup grated Pecorino Romano cheese, plus extra for serving
• 0.5 tbsp. grated parmesan

Preparation:

1. In a large saucepan, bring 6 liters of water to a boil over high heat and add 4 tablespoons of salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent sticking, and then completely submerge it.
2. Cook, stirring occasionally, according to package directions until al dente. When the pasta is done, drain 2 cups of the cooking water and set aside. Drain the pasta in a colander.
3. In a large skillet over medium heat, heat the olive oil, then add 2 tablespoons of black pepper and cook until the peppers begin to heat and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water, then the pasta and toss to combine.
4. Remove the pan from the heat and add the pecorino and Parmesan, stirring vigorously until the cheese has melted and the sauce is creamy. If the sauce becomes dry, lumpy, or the pasta is sticking together, add more water, 1/4 cup at a time, stirring thoroughly until the sauce reaches a creamy consistency. The sauce will thicken as the pasta cools. Add a little more of the reserved pasta water if you want to thin the sauce further. You may not need all the water.
5. Serve immediately, sprinkled with additional pecorino cheese and black pepper.