Tonnarelli with Pecorino and Black Pepper

• FAST
• VEGETARIAN

Ingredients

1. 3/4 pound fresh egg tonnarelli, tagliarini or thin fettuccine
2. 1 cup freshly grated Pecorino Romano cheese (3 ounces), plus more for serving
3. 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
4. 1/2 cup vegetable stock or low-sodium broth, warmed
5. 1 teaspoon freshly ground black pepper, plus more for serving

1. In a large pot of boiling, salted water, cook the tonnarelli, stirring, until al dente, about 6 minutes.
2. Meanwhile, in a large, warmed pasta bowl, stir the 1 cup of Pecorino with the Parmesan, vegetable stock and pepper.
3. 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.