Cacio e Pepe Pasta Sauce (from "Eat, Pray, Love")
Kosher salt, to taste
1 pound pasta, preferably tonnarelli or spaghetti
4 tablespoons extra-virgin olive oil
2 teaspoons freshly cracked black pepper, plus more to taste
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma
Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes.
Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly.
Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.