Cacio E Pepe Brussels Sprouts

1 ½ pounds Brussels sprouts

3 tablespoons olive oil

1 teaspoon kosher salt

1 ¼ teaspoons coarsely ground black pepper, divided, plus more as needed

1 ounce Pecorino Romano cheese (about ½ loosely packed cup freshly grated or ⅓ cup store-bought grated), plus more for serving

1 ounce Parmesan cheese (about ½ loosely packed cup freshly grated or ⅓ cup store-bought grated), plus more for serving

½ cup whole milk

2 teaspoons cornstarch

Directions at thekitchn.com

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