"Cheese and pepper", this pasta dish consists of only a few ingredients so be sure to get the highest quality available to you. Check out your local Italian market for freshly grated cheeses and fresh pasta.

Serve 4-6

Ingredients:

1 cup room temp freshly grated pecorino

1 cup room temp freshly grated parmigiano

1 tbsp freshly cracked black pepper

4 tbsp unsalted butter

1 lb rigatoni or any other pasta shape you desire

Reserved pasta water

Method:

Finely grate the cheeses into a bowl and add cracked pepper. Mix and set aside.

Bring a large pot of water to a boil and add a generous amount of salt. Add pasta and cook until just shy of al dente. Reserve about 2 cups of pasta water (you do not need to use all of this). Turn off heat and strain pasta. Remove pasta pot from heat source. Add butter to pot with about a half cup of pasta water and stir until combined and emulsified. Pour pasta back into the pot and gradually sprinkle in cheese mixture as you stir constantly. Loosen with a bit more pasta water if the sauce seems dry. Again, You do not need to use all of the pasta water but just enough until a creamy, smooth sauce is achieved. Finish off with freshly grated cheeses and some more black pepper. Pour into warmed bowls and enjoy.