Cacio e Pepe With Fresh Spaghetti

Directions

1. 1

   Bring water to boil and drop your Spaghetti (no need to salt the water as the cheeses are salty enough);

2. 2

   Finely grate your cheeses and set aside and mix them with about 1/2 cup pasta water until you have a creamy paste and set it aside;

3. 3

   Grind your pepper and toast it on the pan for 1-2 minutes over medium- low heat; add 1/4 cup pasta water, stir and add your spaghetti followed by the cheesy paste; keep stirring and gradually adding more pasta water as needed;

4. 4

   Finish with more Parmigiano Reggiano on top, black pepper, optionally some truffles and enjoy!