3-1/2 oz (1-1/2 C) Pargigiano Reggiano, grated fine
5 oz (2-1/4 C) Pecorino Romano, grated fine
1-1/2 T olive oil
1-1/2 T corn starch
3/4 C water
Instructions
Mix together the cornstarch and water, then heat over med-low until it starts to thicken, stirring continuously. Allow to cool slightly.
Mix together the cheeses, olive oil, and lots of freshly ground black pepper. Stir in the cornstarch mixture, then use a blender to fully mix the ingredients into a sauce.
Add 2 T pasta water to a skillet over medium heat, then mix in 2 heaping spoonfuls of sauce. Add the pasta, reduce the heat to low, and mix together.
Plate, garnish with more sauce and extra grated cheese, and serve hot.