Serves 4

What you need:

1 Pound of DeCecco Spaghetti or Guiseppe Coco Spaghetti (you want the best spaghetti that you can get)
1 Clove of Garlic (sliced thin)
2 Tablespoons of Olive Oil
3/4 Cup of Grated Pecorino Romano Cheese
1/3 Cup of Grated Parmigiano Reggiano Cheese
1 Tablespoon of Coarse Black Pepper
Salt for Spaghetti water

What to do:

In a large pot of salted boiling water cook your spaghetti al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Meanwhile in a small bowl combine the cheeses.
Sauté the garlic and olive oil until the garlic is slightly golden. Remove from heat.
Return the pasta to the pot and toss well with the olive oil and garlic.
Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time alternating with the cheeses; toss well to thoroughly coat the pasta between additions.
Sprinkle with black pepper and if salt is needed you may add some now; toss again.
Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water as necessary tossing until a creamy sauce forms.
This is our version of a Roman Classic the olive oil and garlic give an extra flavor.
Serve with an Arugula, pear and cranberry salad and your favorite bottle of wine. Enjoy!