Tex-Mex cacio e pepe with cotija, Mexican manchego, Fresno pepper and toasted cumin

Toast the cumin seeds in a pan over medium heat until fragrant, about 1 to 2 minutes; lightly bash in a mortar and pestle and set aside.

In the same pan add the spaghetti and just enough water to submerge it, for an extra starchy cooking liquid; add a pinch of salt and stir for the first minute to avoid sticking.

Once simmering, cook 8 minutes so it is slightly underdone, stirring occasionally.

Grate the cotija and Mexican manchego into a bowl; finely dice the Fresno pepper and add it with the toasted cumin.

When the pasta is done, pour its starchy water into the cheese mixture bit by bit, stirring until it forms a cohesive cheese sauce.

Drain off excess water if there is a lot, leaving a little; pour the cheese sauce over the pasta and toss until well coated.

Serve in a bowl, optionally with more cotija and some cilantro on top.