Cacio e Pepe

Bring water to boil in a large pot over high heat. Add salt then pasta, pushing it into the water, if needed, to submerge. Cook, stirring occasionally, until just shy of al dente, about 9 minutes.

Meanwhile, heat canola oil, olive oil and 2 teaspoons pepper in a large nonstick skillet over medium-low heat until fragrant.

Ladle 1 1/2 cups of the pasta-cooking water into the pan and reserve another 1/4 cup; drain the pasta (do not rinse it).

Bring the peppery pasta-cooking water to a boil over high heat. Boil until reduced by nearly half, about 5 minutes. Reduce heat to medium and add the pasta. Using tongs, stir and toss to coat the pasta with the liquid. Sprinkle in cheese in 3 additions, tossing quickly to ensure even distribution and melting between each addition. Drizzle the pasta with the reserved 1/4 cup pasta water and sprinkle with the remaining 1/2 teaspoon pepper. Serve immediately.