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

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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