How to Make It
In a large pot of boiling, salted water, cook the tonnarelli, stirring, until al dente, about 6 minutes.
Meanwhile, in a large, warmed pasta bowl, stir the 1 cup of Pecorino with the Parmesan, vegetable stock and pepper.
Drain the tonnarelli thoroughly and add it to the bowl. Using 2 forks, toss the pasta until the sauce is creamy. Mound on plates and serve at once, passing more Pecorino and pepper at the table.