serves 4

40 GRAMS FINELY GRATED PECORINO

45-50 GRAMS FINELY GRATED PARMIGIANO

2 TSP FRESHLY CRACKED BLACK PEPPER

70-90ML COLD WATER

500 GRAMS SPAGHETTONI

IN A LARGE BOWL PLACE THE CHEESES, PEPPER AND WATER. STIR TO CREATE A THICK PASTE - IT SHOULD LOOK LIKE “CHEESE BUTTER”.

COOK PASTA IN LOTS OF BOILING SALTED WATER UTIL AL DENTE.

PLACE THE HOt PASTA IN THE BOWL WITH THE CHEESE, ADDING A FEW SPLASHES OF THE COOKING LIQUID. STIR QUICKLY TO EMULSIFY THE SAUCE AND COAT EACH piece OF PASTA.