Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed
Instructions
Bring a large pot of salted water to a boil.
In a large bowl, combine the cheeses and about a
tablespoon of black pepper. Mash, while adding
just enough cold water to form a thick paste.
Spread the paste evenly around the bowl.
Once water has come to a boil, add pasta. Just
before it's perfectly cooked, use tongs to quickly
transfer to bowl. Reserve about a cup of the
cooking water.
Stir vigorously to coat the pasta in the cheese,
adding a teaspoon or so of olive oil and a bit of
the reserved pasta water to thin the paste if
needed. The sauce should become creamy and cling
to the pasta, but not be watery.
Serves with additional black pepper and cheese.
Enjoy!
Originally Submitted
9/2/2020
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