Cacio e Pepe
Ingredients
- 1 pound spaghetti , bucatini, or thick spaghetti
- 1 3/4 teaspoons kosher salt , divided
- 3 ounces (1 3/4 cups) Pecorino Romano cheese , fresh and finely grated
- 1 ounce (1/2 cup) Parmigiano Reggiano cheese , fresh and finely grated
- 2 tablespoons heavy cream
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper , plus extra for garnish
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