15-03 cacio e pepe timballo

Ingredients

• 1 pound spaghetti
• 1 1/2 cups milk (or 3/4 c nonfat milk, 3/4 c heavy cream)
• 3/4 cup grated Parmigiano-Reggiano cheese (use pecorino romano instead for authenticity!)
• 3 large eggs, lightly beaten
• 2 1/2 teaspoons ground black pepper
• Kosher salt
• 6 ounces Fontina cheese, shredded (2 cups)
• 6 ounces sharp white cheddar cheese, shredded (2 cups)