Pasta With Peppery Pecorino Romano |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Cucina Simpatica 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:
1. In a big pot, bring 5 quarts water to a boil with the salt.
2. Cook pasta until al dente, 4-6 minutes.
3. Meanwhile, combine the cheese and fresh cracked pepper in a bowl.
4. 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.
5. Drain the pasta and add it to the skillet; add 1/3 of the cheese/pepper mixture; toss to combine.
6. Repeat with the remaining cheese mixture in two additions.
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