Cacio e Pepe

Name: Cacio e Pepe
Yield: 4
Ingredients: Salt; 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish; 1 cup finely grated Parmigiano-Reggiano; 1 tablespoon ground black pepper, plus more for finishing the dish; 3/4 pound tonnarelli or other long pasta like linguine or spaghetti; Good olive oil

Cacio e Pepe was pinched from <a href="http://cooking.nytimes.com/recipes/1017304-cacio-e-pepe" target="_blank">cooking.nytimes.com.</a>

"It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible. Featured in: For Perfect Pasta, Add Water And A Vigorous Stir...."

INGREDIENTS

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Salt

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1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish

•

1 cup finely grated Parmigiano-Reggiano

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1 tablespoon ground black pepper, plus more for finishing the dish

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3/4 pound tonnarelli or other long pasta like linguine or spaghetti

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Good olive oil

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