Ingredients
Kosher salt or coarse sea salt
1
1/2 pounds spaghetti, spaghettoni, tonnarelli or fettuccine
About 2 cups freshly grated Pecorino Romano
1
heaping tbsp freshly ground black pepper
Directions
1.
1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
2.
2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
3.
3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.
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