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!