A deceptively simple Roman pasta dish whose mastery lies in the emulsification of Pecorino Romano and Parmigiano-Reggiano into a glossy, clinging sauce. The starch-rich pasta water acts as the emulsifying agent, binding fat and protein into a smooth coating. Freshly cracked black pepper blooms in a dry pan to release volatile aromatic compounds before the cheeses are incorporated off-heat to prevent curdling.
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Bring a large pot of salted water to a . Cook pasta until just under al dente, about 2 minutes less than package directions, reserving 250ml of starchy cooking water before draining.
Toast the cracked black pepper in a large dry skillet over medium heat for 1 minute until fragrant. Add 80ml of the hot pasta water to the pan and let it briefly.
Add the drained pasta to the skillet and toss vigorously over medium heat, adding more pasta water gradually to build a starchy base.
Remove the pan from heat entirely. Add the grated Pecorino Romano and Parmigiano-Reggiano in two additions, tossing rapidly and adding splashes of pasta water to emulsify the cheese into a smooth, creamy sauce. The off-heat step is critical to prevent the cheese from seizing.
Plate immediately, finishing with an additional generous grind of black pepper and a small dusting of extra Pecorino.
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