Spaghetti with Pecorino Romano and Black Pepper

1. 1

   1.

2. 2

   Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt.

3. 3

   Drop in the pasta, stir and cover the pot.

4. 4

   When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente.

5. 5

   Reserve about 1/2 cup of the cooking water and drain the pasta.

6. 6

   2.

7. 7

   Return the still-dripping pasta to the pot in which it was boiled.

8. 8

   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.

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   3.

10. 10

    Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

* Per serving · 4 servings · Values may vary.