Categories: Main Dish, Pasta, Vegetarian
Ingredients
- 1/4 cup kosher salt (not a mistake)
- 3/4 lb spaghettini or 3/4 lb linguine, fini
- 1 cup freshly grated pecorino romano cheese
- fresh cracked pepper (15-20 turns of a peppermill)
- 2 tablespoons virgin olive oil
Directions
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In a big pot, bring 5 quarts water to a boil with the salt.
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Cook pasta until al dente, 4-6 minutes.
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Meanwhile, combine the cheese and fresh cracked pepper in a bowl.
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Two minutes before you drain the pasta, combine the oil and 2/3 cup pasta water in a large skillet; heat to a simmer over low flame.
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Drain the pasta and add it to the skillet; add 1/3 of the cheese/pepper mixture; toss to combine.
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Repeat with the remaining cheese mixture in two additions.