You may also want to see Pastas and Their Sauces and How to Cook Pasta.

Pasta Cacio e Pepe

The great Roman pasta preparation. Bring a large pot of well-salted water (at least 4 quarts/liters) to the boil. In a large bowl, combine 1 and 1/2 cups finely grated pecorino Romano and 1 cup finely grated Parmigiano-Reggiano with 1 tablespoon freshly ground black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly on the bottom of the bowl.

If you have neither of these cheeses on hand and are unable to shop for them, use any firm or grating cheese that you do have.

Once the water is boiling, add 1 pound long-form pasta (bucatini, spaghetti, linguine, but any form will do in a pinch).

The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of good-quality olive oil, if desired, and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Serve with more cracked black pepper, if desired.