1 pound dry spaghetti
Cold water to cover
2 tablespoons kosher salt
2 tablespoons plus 3/4 teaspoon black pepper
100 grams plus 10 grams (3 1/2 ounces), Pecorino-Romano cheese, finely grated (use the side of a box grater with the smallest holes)
50 grams Parmesan (1 1/2 ounces) finely grated, as above
1/3 cup extra-virgin olive oil
3/4 to 1 cup starchy pasta water
Straight sided saute pan
Large mixing bowl
Few things in the culinary realm are worse than overcooked pasta, so if it's not ready the first time you taste it, keep checking every 30 seconds thereafter.
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