Spaghetti with Pecorino Romano and Black Pepper

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   1.

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

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   Drop in the pasta, stir and cover the pot.

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

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

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   2.

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

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   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.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.