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