Cacio e Pepe

Start by grating the Pecorino and Parmigiano cheese.

In a small, cold saucepan, add the water and corn starch. Whisk to combine.

Heat the cornstarch mixture over medium heat, whisking continuously until it thickens into a slurry. Remove from heat and set aside.

Bring a large pot of water to a boil. Season generously with salt and add the spaghetti. Cook until al dente.

Just before draining the pasta, reserve about a mugful (approx. 1 cup) of the starchy pasta water.

Drain the pasta and set aside.

Place the grated cheese into a blender. Add the cornstarch slurry, a generous amount of freshly ground black pepper, and the reserved pasta water.

Blend on a low setting, slowly streaming in the olive oil to emulsify the sauce until it is smooth and consistent.

Add the cooked pasta to a large, warm pan over low heat. Pour the blended cheese sauce over the pasta.

Toss everything together to coat the pasta evenly. Garnish with more freshly ground black pepper and serve immediately.