Bring 4 quarts of water to a boil in a large pot.

Add 1 tablespoon of salt to the boiling water.

Add 1 pound of rigatoni pasta to the boiling water and cook until al dente (firm to the bite).

Reserve 1/2 cup of the pasta cooking water.

Drain the pasta and transfer it back to the pot.

Mix in 1/4 cup extra virgin olive oil.

Add 1/2 pound of grated ricotta salata.

Add 1/4 cup of grated pecorino cheese.

Season with salt and ground black pepper to taste.

Add enough of the reserved pasta water to keep the mixture moist and creamy.

Divide the pasta among 4 warmed bowls.

Serve immediately.