This 4- Ingredient Pasta Taste Like a million bucks.
Two tablespoons more virgin olive oil Two tsp. coarsely ground black pepper plus extra for serving.
Two one-half cups finely grated Romano cheese (four ounces), plus additional for serving. One one-fourth cup finely grated Parmesan cheese (approximately two ounces.)
Directions In a big pot set 2 quarts water and salt under high heat; bring to a boil. Add pasta, gently swirling to submerge in water; cook, stirring occasionally, following package recommendations for al dente.
Heat olive oil in a small skillet set over medium-low while pasta is cooking. Add pepper; cook, stirring now and again, until softly sizzling, about one minute. Spoon pepper mixture into a large basin.
Save one 1/2 cup of cooking water; drain pasta. Set both aside roughly three minutes to cool slightly.
In a bowl, blend cheeses with pepper. Whisk the cooking water gradually, roughly one cup, until the cheeses are fully melted and the mixture is creamy.
Add drained pasta; toss quickly to coat; add remaining 1/2 cup boiling water as needed to produce a glossy sauce that adheres to the pasta. Present with chopped bacon and extra grated pecorino Romano and cracked black pepper.